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1
Butter the cake tin with butter or margarine (not listed in the ingredients) and line with kitchen parchment paper, cut slightly bigger than the cake tin.
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2
Line the bottom with paper too.
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3
Brush the paper on the sides of the cake tin only with melted butter or margarine (it don't have to be unsalted).
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4
This will prevent the cake from cracking after it's baked.
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5
Preheat the oven to 170C.
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6
Bring some water to a boil, since the cake will be baked in a hot water bath (bain marie).
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7
Crush the plain cookies (biscuits) finely and mix with melted butter.
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8
Transfer to the prepared cake tin and press firmly onto the bottom.
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9
Mix the softened cream cheese with 50 g of sugar, 1 egg and 2 egg yolks.
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10
Add 3 tablespoons of lemon juice and stir well.
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11
Add the cornstarch and mix well.
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12
Add the cream and stir to combine.
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13
Make the meringue.
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14
Divide the sugar into 3 portions and add one portion at a time to the egg white.
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15
Whisk constantly until stiff peaks form.
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16
Pour half of the cheesecake filling into the prepared tin.
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17
Add 1/3 of the meringue to the rest of the cheese filling and mix well.
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18
Add the rest of the meringue and mix well.
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19
Pour the meringue batter into the tin.
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20
Drop the tin gently several times onto a countertop, and bake a hot water bath at 170C for 45 to 50 minutes.
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21
When the surface is a nice golden brown the cake is done.
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22
Brush some apricot jam on top while the cake is still hot.
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23
This prevents the surface from getting wrinkled.
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24
^_^
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25
Leave to cool, then chill in the refrigerator.
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26
This is how it looks when sliced.
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27
Use up the leftover cream cheese and cream to make delicious ice cream.Ice cream with strawberry jam.
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28
If it is not sweet enough, increase the amount of sugar by 10 to 20 grams.
