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["Grease a 13"" by 9"" Swiss roll tin and line with greaseproof paper.", "Whisk the egg whites to soft peaks.", "In a separate bowl, beat together the cream cheese and caster sugar.", "Beat in the egg yolks one at a time, and then the cornflour.", "Carefully mix in the egg whites, using a metal spoon.", "Pour the mix into the tin and bake for 10-12 min at (325 F.) 180 C till light brown.", "Cold slightly in the tin then, while still hot, turn the cheesecake out onto a sheet of greaseproof (waxed) paper.", "Carefully peel off the lining paper.", "Heat the redcurrant jelly in a small pan and allow it to cold slightly.", "Stir in the blackberries and let them hot through.", "Spread this mix onto the cheesecake.", "Using the greaseproof paper to help you, carefully roll the cheesecake up from one short end and transfer it to a serving plate.", "Sift icing sugar over the top and serve within 1-2 hrs.", "Don't chill."]
