Friday, 1 April 2016
This recipe only uses 8ozs.(225g.) of cream cheese and no butter - (it does have sour cream in it though.) When baked, the cake does sink - (well, mine did!) - even if you cool it in the oven, but dont worry. I topped mine with sour cream, while still warm - and chocolate buttons), so it didn't look too bad - and doesn't taste too bad either :) It's a much lighter cake, than the usual solid cheesecake.
This is a fairly basic recipe, but you can add anything else to it that you fancy - i.e. jam/lemon curd over the biscuit crumbs, fruit on top ..... your choice.
Grease and line your tin.
Oven:170deg.C - bake cake for approximately 1hr. but check, and use foil if top browns too quickly
1. crumbed Digestive/Chocolate Digestive Biscuits for base
- I dont add melted butter to my biscuit base.
Place evenly at the bottom of your baking dish.
2. Then in a large bowl - mix together .....
8ozs. (225g) cream cheese
5fl.ozs. sour cream
1 tablespoon of cornflour
3ozs. sugar (caster preferably)
few drops of vanilla essence
1 tablspn. lemon juice
2 egg yolks (keep the whites separate for whisking)
Whisk these ingredients together until smooth and creamy.
3. Whisk the egg whites together with a pinch of Cream of Tartar.
Whisk the whites until stiff but not dry, and fold into the cheese mixture. Bake.
Cool in the oven - though cake may sink anyway!
While the cake is still slightly warm, once you've put it on a cooling rack, add some sour cream on top, and some chocolate buttons - if you fancy :)
Cool then chill the cake.