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.