0054

Ingredients
For the base
250 g digestive biscuits
150 g butter, melted
3 tablespoons caster sugar

For the filling
225 g caster sugar
2 tablespoons cornflour
750 g full fat soft cream cheese (like Philadelphia)
6 egg yolks
2 teaspoons vanilla extract
150 ml heavy cream
150 ml sour cream
1 lemon, zest of, grated
1/2 teaspoon salt
6 egg whites

To serve
icing sugar
raspberries or blackberry
Change Measurements: US | Metric


Directions
1 Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.
2 Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).
3 Slowly pour in heavy cream and sour cream, beating constantly. Add the lemon zest.
4 Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.
5 Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.
6 Serve chilled, dusted with icing sugar and decorated with berries.