Unfortunately we started the summer season with a very gloomy weather; lots of rain and the occasional glimpse of the sun peeking through the thick clouds. Apparently it is going to be a wet summer in Australia! Oh how I long for a trip to the beach and soak under the sun.
Fret no more as the sun has come out & play this week, and hopefully it will stay for a little longer. Inspired by this lovely weather I suddenly had the urge to share my latest attempt at baking. One of my friend generously shared this recipe with me over a year ago and I have since baked the cheesecake every time I crave for one.
This recipe is very easy to follow, but what is more rewarding is the fact that it taste light - not like the typical heavy/thick cheesecake you get from the shop. With the abundant supply of mangoes during summer, I decided to 'modify' the recipe slightly by adding fresh mangoes. I really love the combination and would highly recommend not to layer it with thick cream.
Fresh out of the oven
The original recipe is only for the cheesecake. I decided to layer it with thick cream (which I regrettably think it was unnecessary) and topped with fresh mangoes.
Ingredients
1 block Cream Cheese
300g Sour Cream
80g Sugar
1/2 tsp Vanilla Essence
3 Egg Yolk
50g Cornflour
3 Egg White
1 tbs Lemon Juice
Method
- Preheat oven to 160C. Grease cake pan and line with baking paper.
- Mix cream cheese and sugar (with fingers), add sour cream, mix well.
- Add vanilla essence, mix well.
- Add egg yolk, mix well.
- Add cornflour, lemon juice, mix well.
- On a separate bowl, beat egg white until firm and stiff. Mix 1/2 of the egg white into cream cheese mixture, mix well. Then mix the other 1/2 egg white into mixture, but 'fold' into mixture (to keep mixture foamy).
- Pour mixture into cake pan, then sit cake pan onto a larger tray. Fill tray with boiling water (80% full). Bake in over for 1 hour.
You can have the cheesecake as it is or topped it with your favourite fruits or even ice cream. Enjoy!
