Ingredients:

• 8 eggs
• 500g cream cheese
• 80g mile
• 200g cream 33%
• 180g yogurt
• 140g sugar
• 130g cake flour
• 1 tea spoon lemon juicy or vinegar

Instructions

• Melt the cream cheese by putting the bowl in hot water

• Add cream to the melted cream cheese and whisk the mix until there are no more lumps.

• Add milk and yogurt to the mix and whisk

• Add in the cake flour into the cream cheese mix.

• Whisk in the dry ingredients until there are no more lumps. Set aside.

• Separate the egg whites and yolks.

• Add the yolks one after one into the cream cheese mix. Whisk the mix after adding each egg yolk.

• Add 1 tea spoon lemon juicy to the egg whites. Using a stand mixer or hand mixer, whip the egg whites with the whisk attachment on high speed. When the meringue starts to take shape, add the 1/3 of sugar. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy, has increased in volume and holds a stiff peak. Turn down the mixer to low speed continue whisking to eliminate the large bubbles.

• Add 1/3 of the cream cheese mix into the egg white meringue and whisk it quickly.

• Add the cream cheese mix into the remain egg white meringue and whisk it quickly.

• Pour the cheesecake batter into the prepared baking items. This recipe can make two 8-inch cake or 48 normal size cupcakes.

• Pour water into a flat container and put it into the lower rack of a 150oC preheated oven.

• Put the cheesecake batter into the middle rack of the oven.

• Bake 45 minutes for the cupcakes and 80 minute for the 8-inch cake

• When the baking finish, turn out the cheesecake from the pan to the plate and flip it over to another plate.

• Put the cakes into fridge over night (more than 4 hours)

• Enjoy