Ingredients / 材料:
350 g Cream cheese (at room temperature)
120 ml Milk
5 pcs Egg yolks
150 g Sugar
50 g Cornstarch
2 tbsp Lemon juice
5 pcs Egg whites
½ tsp Lemon juice (or white vinegar) For glazing:
2 tbsp Apricot jam
½ tbsp Water
350克 奶油乳酪（室温）
120毫升 牛奶
5粒 蛋黄
150克 砂糖
50克 玉米淀粉
2大勺 柠檬汁
5粒 蛋白
1/2小勺 柠檬汁（或白醋） 表面涂酱：
2大勺 杏仁果酱
1/2大勺 水
Method / 做法:
Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly.
Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
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 cake.
If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.
Details => Forum
预热烤箱到175C/350F。26厘米蛋糕模底部和周圈都要铺上烤纸。如果你用脱底模的话，那么外层要严实包上一层铝箔纸以防水进入。
奶油奶酪和牛奶隔水加热软化后拌均。加入一半砂糖，蛋黄，玉米淀粉，和柠檬汁搅拌均匀。
把蛋白和柠檬汁或是白醋打至起粗泡，剩下的砂糖糖分3次加入，打至中性发泡呈硬挺状。
取1/3量蛋白加入蛋黄部份，轻轻拌合均匀。然后再和剩余蛋白轻轻拌合均匀即可。
将面糊轻轻倒入备好的烤模内，并将面糊表面抹平。将烤模放在己装热水的烤盘上，入预热175C/350F烤箱隔水烘焙大约60~70分钟。烤好后待凉才取出。
把果酱和水混合，微波加热，把它扫在蛋糕面以增加光泽。
注意不同的烤箱温度可能有所不同，当中要注意观察蛋糕表面的上色，如果已经上色，可以把炉火调低或是盖上层锡纸，继续烘烤至熟。蛋糕完全凉透才取出。
