Name: Hearty cheesecake
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g biscuits whole wheat; 65.00 ml butter melted; 5.00 ml cinnamon ground; 500.00 g cheese grated; 200.00 ml sugar; 250.00 ml flour cake; salt pinch; 1.00 eggs extra-large; 6.00 eggs extra-large, separated; 190.00 ml sour cream; 1.00 lemon zest and juice; 100.00 ml castor sugar

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Ingredients (12)

CRUST

200.00 g	biscuits — whole wheat
65.00 ml	butter — melted
5.00 ml	cinnamon — ground

FILLING

500.00 g	cheese — grated
200.00 ml	sugar
250.00 ml	flour — cake
	salt — pinch
1.00	eggs — extra-large
6.00	eggs — extra-large, separated
190.00 ml	sour cream
1.00	lemon — zest and juice
100.00 ml	castor sugar

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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.