AMIEs Margarine CHEESEcake

• 250 grams cream cheese (philadelphia)
• 60 grams cake flour
• 20 grams cornstarch
• 150 grams fine sifted sugar
• 100 ml fresh milk
• 60 grams unsalted butter
• 6 egg yolks
• 6 egg whites
• 1 tbsp lemon juice
• 1/4 tsp salt
• 50 grams dairy-free margarine (soya or sunflower) or just a normal margarine
• 1/4 tsp cream of tartar

1. Heat the oven to 160AC.
2. Oil and line a 9 in round cake tin (bottom and sides) with baking or parchment paper.
3. Melt butter, milk and cream cheese over a double boiler.
4. Beat the egg yolks and lemon juice together.
5. Meanwhile sift together the cake flour, cornstarch and salt and mix well.
6. Mix together all the mixtures - cream cheese, egg yolks and dry ingredients.
7. Whisk egg whites with cream of tartar until foamy.
8. Add the sugar and beat until soft peaks form.
9. Spoon one third of egg white mixture into the cheese and egg yolk mixture at a time.
10. Fold gently.
11. Pour into the prepared tin and bake in a water bath for 60- 70 minutes or until well risen and firm to touch.
12. Leave the cake to cool down in the oven with the door open for 1 hour.
13. Transfer into the serving dish and rub in the margarine on top and sides of the cake.
14. Dash with the icing sugar, if desired.
15. Refrigerate the cake for at least 6 hour.
16. Overnight is the best.

cream cheese, cake flour, cornstarch, sugar, milk, butter, egg yolks, egg whites, lemon juice, salt, margarine, cream of tartar

Taken from cookpad.com/us/recipes/346734-amies-margarine-cheesecake (may not work)