| Ingredient | Method |
| 350g Cream cheese, soften 40g butter, melted 4B Egg yolks 25g Cornstarch 90g Milk 5g Jasmine powder 20-25g oolong tea powder 3g lemon powder 4B Egg white 90g Granulated sugar 5ml rice vinegar | 1. Line the 6-7" pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 2. Place cream cheese into a bowl and use a whisk to cream it. Add the melted butter to the cream cheese in 3 batches. Combine well. 3. Add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 4. Add in the milk and combine well. 5. Add lemon powder, oolong tea powder and jasmine powder and combine it well. Once it has been evenly combined, strain through a strainer 1-2 times. 6. Add the egg whites, vinegar and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 7. Add 1/3 of the egg whites to Step 5. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 8. Pour into the cake pan and gently shake to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup. 9. Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well. 10. Place into the oven. Bake for 60-90 minutes until it has turned golden brown and elastic, or until tester comes out clean. 11. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 12. Cover with plastic wrap and let it chill in the refrigerator for 1 day. |
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