This is a photo of one that I made previously. The centre looks dense in the photo, but the texture is actually wonderfully light, and it melts in the mouth.
The top is the cheesecake filling browned from the baking, and is delicious.
CLOUD NINE CHEESECAKE (my new name for it)
Ingredients
CRUST
- 1.5 cups (142.5 g) plain white flour (or use 90% of this for the white flour and 10% of Hi-Maize of other resistant starch that will withstand baking, to lower the GI)
- 1 tsp baking powder
- Pinch of salt
- 2 tsp vanillin-sugar (can make sugar-free version by putting vanilla pod in jar of Hermesetas granulated sweetener two weeks beforehand)
- 1 tbsp finely grated lemon rind
- 1 large egg, beaten
- 1/4 cup sugar (55g) — or if using Hermesetas granulated sweetener, use a bit less than 1/4 cup (MUST BE BY VOLUME, not by weight)
- 100g butter
FILLING
- 2 x 230g lactose-free cream cheese
- 1 cup sugar (198g) or 0.83 cup if using Hermesetas granulated sweetener
- 5 egg yolks, unbeaten
- 2 cups (474ml) lactose-free yoghurt (Greek if possible) or a combination of sour cream and yoghurt
- 1 vanilla bean pod scraped, or 1 tsp vanilla extract (with seeds if possible)
- 1 tsp (5ml) lemon juice
Directions
For the crust
Sift flour, stir in baking powder, salt, vanillin-sugar, lemon rind and sweetener/sugar, then rub in the butter; knead to smooth consistency with the egg. Place dough in plastic bag / silicone bag in refrigerator for 1 hour.
Preheat oven to 150°C.
You’ll need a 23 or 24 cm round springform tin.
Roll out the dough after an hour, onto well-floured surface, then form i to ball again and roll out a second time. (The double rolling helps to make this dough manageable.)
Place dough in bottom of the cake tin, pressing it up the sides at least halfway.
I strongly suggest lining with baking paper that goes higher than your tin, in case the mixture rises above the rim during baking.
For the filling
Blend sugar/sweetener and cheese until well combined and smooth. Add yolks, yoghurt, vanilla and lemon juice L; mix well until smooth.
Beat egg whites until stiff, and fold into mixture. (Whisk in a little first to lighten, then fold in the rest.)
Pour into the cake tin.
Bake for 1 hour at 160°C. Turn off the heat after the hour, but let the cake remain for another hour with the oven door closed.
Open oven door somewhat and let the cake remain at least another 1/2 hr longer.
Cool and then chill the cake for several hours, overnight if possible.
Another gorgeous Summer day.
Boo Boo Boutique tomorrow - then after a bit of a kerfuffle - air con installed tomorrow also.
Countess - purchased bulk - if cheaper by the dozen - will pay postage also - I have PP. lol
Just put - ' This way UP ' - and ' Fragile ' - should be good.
