- 50g (⅓ cup/1¾ oz) plain flour
- ¾ teaspoon baking powder
- pinch of salt
- 2 eggs, separated
- 75g (⅓ cup/2⅔ oz) caster sugar
- 1 teaspoon vanilla extract
- finely grated zest of 1 lemon
- 30g (2 tablespoons/1oz) unsalted butter, melted
- ¼ teaspoon cream of tartar
- 1kg (2lb 3oz) cream cheese, at room temperature, chopped
- 230g (1 cup/8oz) caster sugar
- 35g (¼ cup/1¼ oz) cornflour
- 2 eggs
- 180ml (¾ cup/6 fl oz) pure (35% fat) cream
- 1 tablespoon vanilla extract
- Preheat the oven to 180°C (350°F/Gas 4). Line a 23cm (9in) springform tin, then tightly wrap the outside in foil so that water can’t get in. You will also need a deep baking dish that can fit the tin inside so the cake can cook in a water bath (bain marie).
- To make the base, sift the flour, baking powder and salt into a bowl. Using an electric mixer, beat the egg yolks with half the caster sugar until pale and creamy. Add the vanilla and lemon zest, then fold in the flour mixture, followed by the melted butter.
- In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form, then slowly add the remaining sugar, whisking in one spoonful at a time until stiff peaks form. Fold the egg whites into the egg yolk mixture.
- Spoon the mixture into the prepared tin, tap a few times on the benchtop to remove any large air bubbles, then bake in the centre of the oven for 10 minutes or until light golden.
- Meanwhile, make the cheese filling. Using an electric mixer, beat the cheese, sugar and cornflour until well combined. Add the eggs, one at a time, then the cream and vanilla, and beat until smooth.
- Remove the cake tin from the oven, spoon in the cheese filling and place the tin into the baking dish. Pour enough tap water into the baking dish to come 3cm (1¼ in) up the side of the tin and place the cake and its water bath in the oven. (Double check that the water is below the foil and can’t seep into the cake.)
- Bake for one hour or until the top of the cheesecake is light golden. Remove from the oven and carefully lift the cake tin out of the water bath. Allow to cool at room temperature for two hours, then refrigerate for at least four hours before serving.