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The ingredients needed to prepare AMIEs Margarine CHEESEcake:
- Get 250 grams cream cheese (philadelphia)
- Get 60 grams cake flour
- Get 20 grams cornstarch
- Use 150 grams fine sifted sugar
- Use 100 ml fresh milk
- Prepare 60 grams unsalted butter
- Take 6 egg yolks
- Get 6 egg whites
- Provide 1 tbsp lemon juice
- Get 1/4 tsp salt
- Use 50 grams dairy-free margarine (soya or sunflower) or just a normal margarine
- Take 1/4 tsp cream of tartar
Steps to make AMIEs Margarine CHEESEcake:
- Heat the oven to 160°C. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper.
- Melt butter, milk and cream cheese over a double boiler. Beat the egg yolks and lemon juice together.
- Meanwhile sift together the cake flour, cornstarch and salt and mix well. Mix together all the mixtures - cream cheese, egg yolks and dry ingredients.
- Whisk egg whites with cream of tartar until foamy. Add the sugar and beat until soft peaks form.
- Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time. Fold gently.
- Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch. Leave the cake to cool down in the oven with the door open for 1 hour.
- Transfer into the serving dish and rub in the margarine on top and sides of the cake. Dash with the icing sugar, if desired.
- Refrigerate the cake for at least 6 hour. Overnight is the best.
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