Ingredients
For the Crust: 3 tablespoons sugar, 3 tablespoons brown sugar, 1/2teaspoon nutmeg, 3 tablespoons butter, softened, 3/4 cup ground walnuts, 3/4 cup plain flour, 1 teaspoon baking powder.
For the Cheesecake: 700g creamed cheese, softened. 200g soft white cheese such as ricotta, 1 1/2 cups of sugar, 6 large eggs, separated, juice & zest of 1 large lemon, 3tablespoons plain flour, 1 cup thick cream
Preheat the oven to 200 C & butter a 28cm non-stick springform cake tin. Remove the base of the cake tin from the side from the sides & lay a piece baking paper over the base. Replace the sides to hold the paper in place.
First, prepare the crust, Using a food processor or blender, pulse together all the 'crust' ingredients until a sniff dough forms. Roll out the dough & press over the base of the cake tin. Bake at 200C for 10 mins thenremove from the oven & cool.
Meanwhilw, in a large bowl of an electric mixer, combine the creamed cheese, white cheese & 1 cup of sugar & beat for 3 mins or until the mixture is smooth. Add the egg yolks one at a time, beating well after each addition. Add the juice & zest of the lemon & the plain flour, & mix until combined.
In separate bowl, beat the egg whites until foaming, then add the remaining half cup of sugar, sprinkling the sugar into the egg whites while the motor is running. When all the sugar has been added, raise the speed of the mixer to the fastest, then allow the egg whites to beat until they are thick & glossy.
In a separate bowl, beat the cream until soft peaks form.
Fold the beaten cream & egg whites into the cheese mixture & combine thoroughly. Pour the batter into the cooled crust.
Bake at 200C for 10mins, then reduce heat to 150C for an hour. Turn off the oven heat & leave cake in the oven undisturbed. When cake is cooled, remove from the oven & chill overnight.
Sprinkle with icing sugar & serve.
Image taken Samsung Omnia
