Ingredients / 材料:
600 g Cream cheese (or German Quark)
100 ml Milk
90 g Sugar
6 pcs Egg yolks
60 g Corn flour
1 tbsp Lemon juice
2 tsp Vanilla extract
7 pcs Egg whites
A few drops White vinegar
2 tbsp Apricot jam
½ tbsp Water
600克 鲜奶油乳酪
100毫升 牛奶
90克 白砂糖
6个 蛋黄
60克 玉米粉
1大勺 柠檬汁
2小勺 香草精
7个 蛋白
几滴 白醋
2大勺 杏仁果酱
1/2大勺 水
Method / 做法:
Prepare a 26cm baking pan lined with a baking paper.
Soften the cheese to the room temperature. Add in milk and stir until it becomes smooth. Add in half of sugar, stir until the sugar is completely dissolved. Add the eggs one by one. Mix well after each addition. Sift the corn flour, lemon juice and vanilla extract and mix until all ingredients are well-combined.
Place egg whites and white vinegar in another bowl, whisking them until foamy. Gradually add the remaining sugar in 2 batches until the mixture stands in stiff peaks when the beaters are lifted. Fold the 1/3 of the egg white mixture into the cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Pour the batter into the prepared baking tin and level the surface. Bake in a preheated 175C/350F oven for about 30 minutes.
Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cheese cake.
Details => Forum
取一个26厘米的可脱底烤模，底部铺上烤纸备用。
室温回软奶油乳酪，加入牛奶搅拌匀滑。把一半砂糖加入乳酪中，充分打发到砂糖完全融化。加入蛋黄搅拌均匀，每次加一个，搅拌均匀后才继续添加。把玉米粉过筛加入，轻轻拌匀。加入柠檬汁和香草精搅拌均匀。
另取一个盆，把蛋白和白醋打到粗泡后，加入1/2砂糖，继续搅打至湿性发泡，再加入1/2砂糖打发至中性发泡。取1/3打发的蛋白加入蛋黄混合物中搅拌均匀后，再加入剩下的蛋白，将其轻轻捞拌均匀。
将蛋糕糊轻轻倒入备好的烤模，抹平表面后，入预热170C/340F的烤箱烘焙30分钟左右，直到表面着色。
把果酱和水混合，微波加热，把它扫在蛋糕面以增加光泽。
