— CHEESECAKE —
250g Plain biscuits Or butternut cookies (nice taste)
3 tablsp sugar sugar
6 egg whites
225g castor sugar
2 tablsp cornflour
750g soft cream cheese — Full or Low Fat.
6 Egg yolks
2 tsp vanilla extract
150ml double cream (Thickened Cream)
150ml sour cream
1 tsp salt
zest of 1 lemon
Melt butter and mix with crumbed biscuits.
Press onto base of greased 24cm springform cake tin coming up the sides possibly half way. Chill 1 hour.
(A good variation is Short Crust pastry instead of crumbs)
Mix castor sugar and cornflour in processor.
Add and Beat in cream cheese and egg yolks.
Slowly pour in, beating constantly, double cream and sour cream.
Add salt and lemon zest.
Beat whites until peaks form and gently fold into cheese mixture with a METAL spoon or spatular. Not Plastic or wooden spoons. This is essential to keep the air in the whisked egg whites. No Warranties expressed or implied if the metal spoon rule is not adhered to. he! he!
Scoop cheese onto base. Bake in moderately slow oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. These last steps are important. On cooling it is normal for the top surface to sink and/or crack slightly.