Hearty cheesecake

Recipe from: 11/19/1998 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    wholewheat biscuits, crushed
  • 65
    ml
    butter, melted
  • 5
    ml
    ground cinnamon
  • FILLING
  • 500
    g
    uncoloured 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
    lemon, juice and rind
  • 100
    ml
    castor sugar
 

Method

 
Preheat the oven to 160 °C. Spray a 23 cm loose-bottomed tin with non-stick spray. Mix all the ingredients for the crust and press into the base of the prepared tin. Chill until needed. Beat the cheese and sugar together until well blended (a food processor works well). Sift the cake flour and salt together and beat well. Add the whole egg and 6 egg yolks and beat well. Add the sour cream and lemon juice and rind and mix. Beat the egg whites until soft peaks have formed and add small quantities of the castor sugar at a time while beating continuously. Fold into the cheese mixture and turn into the prepared crust. Bake for one hour until the cheesecake is firm. Switch off the oven and leave the cake to cool in the oven. Remove from the pan and transfer to a serving platter. Makes a large cheesecake.
 

Read more on: bake  |  dairy
 

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