Orange Cheese Cake

Photo: Anncoo

Ingredients

gram Cream Cheese, soften

250 ml Milk

120 grams Butter

ml Fresh Orange Juice

2 Orange Rind, grated

Egg yolks

60 grams Sugar

gram Cake / Plain Flour

20 grams Corn Flour

(

nos Egg Whites

1/2 teaspoon Cream of Tartar

60 grams Sugar

Preparation

Melt cream cheese and milk over a double-boiler, drain to get smooth mixture.

Remove from heat and add in butter, stir until butter melted.

Add in ingredients (B) and (C). mix well.

Slowly add in ingredients (D), mix well until mixture becomes thick.

Whisk egg white and cream of tartar till frothy.

Add in sugar and continue whisk until peak foam.

Mix egg whites to cheese mixture with a spatula.

Pour batter into a 10" lined square cake tin.

Bake at preheat oven 150'C with water bath for 1 hour 10 mins.

Kitchen note: Wrap aluminium foil completely around the bottom and halfway up the sides of the pan. Cover cheesecake with aluminium foil loosely when half way baked (about 20-30 mins) to prevent cheesecake over browning. The cake will have pulled away the edges of the pan. Remove cheesecake from oven and carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.