375g digestive biscuits
175g melted unsalted butter
500g cream cheese at room temp
220g caster sugar
3 eggs, separated, at room temp
1 tbsp cornflour sifted
2 tsp vanilla bean paste
500g sour cream at room temp
60ml fresh lemon juice
Heat oven to 150C.
Crush digestives finely and stir in the butter; press the biscuit mixture evenly over the base and sides of a greased 26cm springform tin. Stand tin on a baking tray and refrigerate while preparing the filling.
Beat the cream cheese, 150g of the sugar, egg yolks & cornflour in a large bowl with electric mixer until smooth; add the vanilla paste, sour cream & lemon juice, beat until just combined
Beat the egg whites to soft peak stage; gradually add the remaining sugar, beating well until sugar dissolves. Fold the egg white mixture into the cream cheese mixture with a large balloon whisk.
Spread the filling into the biscuit base and bake the cheesecake for about an hour or until just set. Turn off the oven, and leave the cheesecake in the oven, with the door ajar, until cool – this will help to stop the top cracking. Refrigerate for at least 3 hours before serving.
Dust with icing sugar and serve with a spoonful of fruit compote.
(Recipe for Plum, Cinnamon and Orange Compote to follow)