EAST END CHEESECAKE
50g unsalted butter
100g plain flour
1.5ml (1/4tsp) baking powder
175g caster sugar
175g extra thick double cream
500g full fat cream cheese
2 eggs, separated
15ml (1tbsp) cornflour
Zest from 1/4 lemon
5ml (1 tsp) vanilla extract
Oven: 170C/Gas 3
Source: Dan Lepard
METHOD
Line 20cm round springform cake tin with a single sheet of foil.
BASE:
Rub 25g butter in with the flour, baking powder, and 25g of the sugar to a fine buttery crumb.
Roll this out into a 20cm round, lay in base of tin, prick the surface with a fork and bake 25 mins till golden brown.
Cool.
FILLING:
Put the cheese into a large bowl.
Heat remaining cream with butter until boiling and pour over cheese and beat until smooth.
Add the egg yolks, cornflour, lemon zest and vanilla, beat well.
Whisk egg whites with remaining sugar until stiff peak.
Fold into cheese mix until smooth.
Pour onto pastry base, smooth top.
Bake 25-30 mins until wobbly and barely set.
Cool before chilling.
