BASE:
- 250g plain biscuits (I used Nice)
- 125g butter
FILLING:
- 375g packaged cream cheese
- ¾ cup castor sugar
- 1 tablespoon plain flour
- pinch salt
- 2 eggs, separated
- 1 whole egg extra
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon castor sugar, extra
Crush biscuits finely in your food processor, add melted butter and process till combined. Press crumb mixture on base and sides of 20cm springform pan ( I use a glass tumbler to firm them on). Refrigerate while preparing the filling.
Beat cream cheese until softened, combine with sugar, flour and salt, beat well. Beat in the whole egg plus the two egg yolks, sour cream and lemon juice. Beat egg whites until soft peaks form, beat in extra sugar, fold into cream cheese mixture. Pour into prepared crumb case. Bake in a slow oven (150 Celsius) 1¼ to 1½ hours. Allow to cool in oven. (You will find that the filling shrinks a little bit, pulling the crust in a bit at the top). Refrigerate until firm. Classically you top it with 1 cup extra whipped cream sprinkled with cinnamon or nutmeg, or you could top it with your beautiful lemon butter, or passionfuit pulp, or strawberries, or nothing at all if you just can’t wait!