Savor every bite of this rich cheesy cheesecake.
- 30 minutes
- 6 to 8 servings
- 60 grams SCS sliced cheese, cut into 2cm squares
- 110 grams caster sugar
- 100 milliliters full-fat milk
- 50 grams SCS unsalted butter
- 50 grams top flour
- 30 grams corn starch
- 6 eggs, separated
- 240 grams SCS cream cheese
- 1 tablespoon sour cream or yogurt
- ¼ teaspoon salt
- Preheat the oven to 160C. Line the base of a 9-inch cake tin.
- Set aside 15g of sliced cheese for topping the cake.
- Place a heatproof mixing bowl over a saucepan of simmering water. Add the remaining sliced cheese, cream cheese, butter, sour cream, salt and milk to the mixing bowl, and stir until everything is melted and combined.
- Let the mixture cool slightly, then whisk in the egg yolks. Next, sift in the top flour and corn starch, and fold in until you have a smooth mixture.
- Make the meringue. Using an electric hand mixer, whisk the egg whites until fluffy and cloudlike. Gradually add the caster sugar and keep mixing until you have a fluffy, stiff mixture.
- Stir ⅓ of the meringue into the cream cheese mixture until even. Gently fold the remaining meringue in.
- Scrape the batter into the lined cake tin. Scatter the sliced cheese set aside earlier onto the top of the cake. If you’re using a spring form cake tin with a removable base, make sure to wrap the outside of the cake tin with aluminium foil.
- Place the cake tin into a roasting tray and pour warm water into the roasting tray, until it comes halfway up the sides of the cake tin.
- Bake the cheesecake for 1 hour, turning the heat down to 150C halfway through. You want the cake to be set, but with a fluffy texture and a slight wobble to it. Let the cake cool in the oven completely before transferring to the fridge to chill for at least 2 hours.
Share it with your friends.