I’d read in a few places that this cheesecake is finicky and a lot can go wrong, but after making it, what I can say is that if you follow the instructions carefully, you will be treated to the most amazing cheesecake you’ve had in a while and that too, made right in your kitchen. I do hope you try this out. It would be such a shame to miss out on making this. And when you do, I;d love to know how it goes.
Please excuse the picture quality, my camera was dead and I knew if I waited to charge it, there’d be nothing left to capture. So I just used my phone instead!
Recipe from: Diana’s Desserts
140g superfine sugar
6 eggs, separated
1/4 tsp cream of tartar
250g cream cheese
100 ml milk
1 tbsp lemon juice
60g all purpose flour
1/4 tsp salt
Line an 8″ round cake pan (bottom and sides) with some lightly greased parchment paper. (I just lined the bottom of the pan and it worked fine too.)
Melt the cream cheese, butter and milk in a double boiler.
Cool this mix down.
Fold in the flour, cornflour, egg yolks, lemon juice and mix well.
Whisk the egg whites with the cream of tartar till it is foamy. Add the sugar and continue to whisk till soft peaks form.
Add the cream cheese mix to the egg white mix and mix well.
Pour the mix into the prepared cake pan and bake it in a water bath at 160ºC for 1 hour and 10 minutes or until set and golden brown.
Note: I halved the recipe and used a 6″ round cake pan.