- STEP 1
Preheat oven to 180C. Grease the side and line the bottom of a 23cm loose bottomed cake tin. Crush the biscuits in a food processor or in a large bowl with a rolling pin. Add the melted butter and combine the ingredients. Press firmly into the base of the cake tin and place in the refrigerator.
- STEP 2
In a clean large bowl beat the egg yolks with 110g/4oz of the caster sugar until pale and fluffy. Add the soft cheese and beat until smooth. Gradually fold in the lightly whipped cream, lemon rind, vanilla essence and cornflour.
- STEP 3
In a separate large bowl whisk the egg whites until they form stiff peaks then gradually whisk in the remaining caster sugar one tablespoon at a time until the mixture is smooth and glossy. Carefully fold into the cheese mixture using a large metal spoon.
- STEP 4
Spoon the mixture on top of the biscuit base and bake for 1 hour - 1 hour 10 minutes until golden and just set - it should still wobble slightly. Turn the heat off and leave it in the oven for two hours to cool. Remove carefully from tin and place on a serving plate in the refrigerator. Dust with icing sugar to serve.
- STEP 5
Tip: The cheesecake top has a tendency to crack. Although this does not affect the taste, if you want to avoid cracks bake in a water bath. Before placing in the oven stand the cheesecake in wide foil (to protect the cheesecake from water seeping into the cake tin) in a roasting tin and pour in hot water to about halfway up the cake tin. If you use a the water bath method, during the 2 hour cooling period in the switched off oven, leave the oven door open a crack.