Choice cheesecake


Ingredients 14
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    digestive biscuits, crushed
  • 65
    ml
    melted butter
  • 5
    ml
    ground cinnamon
  • FILLING
  • 500
    g
    cheese, finely grated
  • 200
    ml
    sugar
  • 250
    ml
    cake flour
  • pinch salt
  • 1
    extra-large egg
  • 6
    extra-large eggs, separated
  • 190
    ml
    sour cream
  • 1
    juice and rind of lemon
  • 100
    ml
    castor sugar
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Spray a 23 cm loose-bottomed tin with non-stick spray. Mix all the ingredients for the crust together and press into the base of the prepared tin. Chill until needed. Beat the cheese and sugar together until well blended (we used a food processor). Sift in the cake flour and salt and beat well. Add the egg and 6 egg yolks and beat well. Add the sour cream and juice and rind of the lemon and mix. Whisk the egg whites until soft peaks are formed and add the castor sugar little by little while beating continuously. Fold into the cheese mixture and pour into the prepared crust. Bake for 1 hour or until the cheesecake has set firm. Switch off the oven and cool the cake in the oven. Remove from the tin and serve on a serving platter. Makes a large cheesecake.
 

Read more on: bake  |  dairy
 

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