1.2kg cream cheese at room temperature
350g caster sugar
45g plain flour
4 eggs, separated
125ml lemon juice
grated rind of 2 lemons
This may be quite a big cheese cake and you will need quite a big tray and mixing bowl. Feel free to reduce the size of portions by half if you want. :)
Instructions1. Preheat oven to 170 degrees celcius and prepare a 10inch by 2inch cake tin.
2. Beat the cream cheese with a mixer until smooth. Slowly add 285g of the sugar and beat until light. Then beat in the flour.
3. Add the egg yolks, lemon juice and rind and beat until smooth and well blended.
4. In another bowl, beat the egg whites until they hold soft peaks. Add the remaining sugar and beat until stiff and glossy.
5. Add the egg whites to the cheese mixture and GENTLY fold in.
6. Pour the mixture into the prepared tin and place this tin into a larger baking tin. Place in oven and pour hot water in the outer tin to about 1 inch.
7. Bake until golden for about 60mins. Let it cool and refrigerate for at least 4 hours.
To serve, cut with a real sharp knife dipped in hot water.
REALLY REALLY GOOD!!! NO KIDDING!!!
SimpleMakan
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