Light Meringue Cheesecake
- 500g cream cheese, at room temperature
- 50g cornflour
- 85ml milk, at room temperature
- 150g caster sugar, divided
- 5 eggs, separated
- 5 tablespoons lemon juice
- 2 tablespoons vanilla essence or Cointreau
Preparation:15min › Cook:45min › Ready in:1hour
- Preheat the oven to 180 degrees C. Line the bottom and sides of 2 springform cake tins.
- Using a hand mixer, soften cream cheese and when it becomes smooth, add milk little by little and mix some more.
- Add 1/4 of the sugar (about 40g) and mix well. Add another 40g and mix well again. Add egg yolks one by one, each time mixing the cream cheese mixture well.
- Add cornflour and mix well. Add lemon juice and vanilla and mix well.
- To make the meringue: Place all the egg whites in a large clean bowl and whip them well. When it gets airy, add 40g of sugar and mix harder. Repeat once more with the remaining sugar and mix until meringue become stiff and looks solid white in colour.
- Add 1/3 of the meringue into the cream cheese mixture and mix well. Then add another 1/3 and fold it in gently. Repeat one more time. Be careful not to mix too much at this point; simply fold in the egg whites gently.
- Transfer the mixture into two prepared baking tins carefully. Put the baking tins into the preheated oven. Bake them for 30 minutes or until the tops of the cakes make cracks and change to a golden colour.
- As soon as tins are out of the oven, push the cakes out of the tins but keep them on their base until the cakes get cooler. Place them on a wire rack to let them cool.
To me it kind of tastes like a cheesy sponge. Not bad but I think I prefer the taste of non baked cheesecakes better. But still a nice recipe if you like that sort of thing and was fairly easy to make - 07 Jan 2011