{"id":853,"date":"2013-08-15T14:34:55","date_gmt":"2013-08-15T12:34:55","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=853"},"modified":"2020-04-15T17:08:07","modified_gmt":"2020-04-15T15:08:07","slug":"%d7%a2%d7%95%d7%92%d7%aa-%d7%92%d7%91%d7%99%d7%a0%d7%94-%d7%90%d7%a4%d7%95%d7%99%d7%94-%d7%a2%d7%93%d7%99%d7%a0%d7%94","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=853&lang=en","title":{"rendered":"Delicate Baked Cheesecake"},"content":{"rendered":"

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Ingredients<\/h3>\n

1 kg soft goats-milk cheese
\n6 eggs, separated
\n1 tsp. vanilla extract (the real stuff, not flavored)
\n\u00bd + \u00bd cups of sugar
\n6 Tbsp. corn starch
\n5 Tbsp. Tami Gluten-free flour (or a good all-purpose GF flour), or plain flour (if you do not need a GF version)
\n2\/3 cups room-temperature goats-milk
\n50 gr. melted goats-milk butter<\/p>\n

Preparation<\/h3>\n

Preheat oven to 240C\/460F.
\nPlace small tin with boiling water at the bottom of the oven (to create steam).
\nMix cheese with egg yolks, vanilla extract, and \u00bd cup of sugar.
\nSift corn starch and flour together and add to cheese mixture.
\nBlend until no lumps remain.
\nAdd butter and milk and mix well.
\nWhisk egg whites until firm, but soft.
\nAdd remaining \u00bd cup of sugar and continue whisking until shiny and stable.
\nFold whisked egg whites into cheese mixture.
\nLine a round tin (28-30 inches) with baking paper, including sides.
\nPour mixture in and bake for 8-10 minutes until top is lightly golden.
\nRemove from oven and reduce heat to 160C\/320F.
\nReturn tin to oven and bake for approx. 1 hour.
\nCool completely before opening tin.
\nKeep refrigerated. You can serve either warm or cold.
\nYou can serve with fresh berries or a nice home-made marmalade.<\/p>\n

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