About the Recipe
A lighter version of the traditional cheesecake without a pastry or sponge base.
500g good quality cream cheese
100g butter, softened
½ tsp vanilla extract
6 eggs, separated
150g caster sugar
2 tsp grated lemon rind
1 tbsp cornflour (maïzena)
1 tbsp semolina (semoule)
Icing sugar to dust
Pre-heat the oven to 200ºC/180ºC fan
Grease and line a 20cm round cake tin
Cream together the cheese, butter and vanilla in a large bowl until well combined. In a separate large bowl, whisk the egg whites with 1 tbsp sugar until stiff peaks form. In a third bowl, whisk the egg yolks with all the remaining caster sugar until the mixture is thick and creamy. Add this to the cheese mixture, add the lemon rind and stir to combine. Now, gently fold in the egg whites, then the cornflour, semolina and raisins, taking care not to knock the air out of the mixture.
Transfer the mixture to the prepared tin and bake for 1 hour or until set and golden brown.
Leave to cool in the tin, dust with icing sugar and serve in slices.