Cheesecake Recipe from October by request...

375g plain sweet biscuits
200g butter, melted
500g cream cheese, softened,
1 cup (220g) caster sugar (granulated) (3/4 cup for cheese mix and 1/4 for egg whites)
3 eggs separated
1 tablespoon cornflour, sifted
2 teaspoons vanilla extract
2 cups 480g) sour cream
1/4 cup (60ml) lemon juice
Preheat oven to 150C/130C fan forced.

Process the biscuits until fine, add melted butter and press biscuit mixture evenly over the base and sides of a 26cm springform pan by hand. Refridgerate until needed.
For a smooth textured result, have the cream cheese, eggs and sour cream at close to room temperature. Beat the cream cheese, 3/4 cup of sugar, egg yolks and cornflour in a large bowl with an electric mixer until smooth. Add the vanilla, sour cream and juice, beat until just combined.
Beat the egg whites in a small bowl with electric beater until soft peaks form, gradually add the remaining 1/4 cup sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.
Spread filling into the biscuit crust; bake the cheesecake for about 1 hour 15 minutes or until just set. Cool in oven with door ajar. (This helps to stop the cheesecake from cracking).

Serve at room temperature.

For photos see October posting.

Vida x