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1
Preheat oven to 180 deg Celsius.
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2
Line the bottom of a springform pan with baking paper and grease the whole pan well with butter or cooking oil.
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3
Get a pot of water boiling on the stove. Then turn the heat to low.
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4
Place 1 block of cream cheese in a heatproof bowl and place the bowl over the boiling water.
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5
Gently melt the cream cheese, stirring constantly.
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6
Once the cream cheese is melted, add 3/4 cup of cream and 70g of butter. Mix well and then remove from the heat.
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7
Add 4.5 tablespoons plain flour and 3 tablespoons cornflour to the cheese mixture and whisk well, ensuring that there are no lumps.
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8
Let the mixture cool slightly and then add the egg yolks. Mix well.
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9
Whisk 5 eggs whites with 1/2 cup of sugar till the mixture is firm.
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10
Add the egg whites mixture a little at a time to the cheese mixture. Fold in the whites carefully so that the air is not lost.
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11
Pour the mixture into the springform pan.
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12
Wrap the pan with aluminum foil and sit the cheese cake pan in a larger roasting pan.
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13
Pour cold water into the large roasting pan till the water reaches halfway of the cheesecake pan.
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14
Place in the preheated oven for 10-15 mins or till the top of the cake is brown.
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15
Reduce the temperature of the oven to 125 deg Celsius and bake for a further 60-70 mins.
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16
When the cake is done, turn off the heat and let it cool in the oven for 5 mins. Then remove the cake from the oven and allow to cool on the counter top covered with a dry clean cloth.
