Source of Recipe
List of Ingredients
"If you love cheesecake, then do I have a recipe for you. It involves making a sponge cake first, then cutting the sponge cake to make the bottom of the cheesecake. You might want to read the full recipe first before attempting it, as it is time consuming and requires a bit of patience. But, it's a cake that you'll never forget! If you don't want to make the sponge cake from scratch, you can buy a basic sponge cake from your local bakery or grocery store. This cheesecake is so light that it wouldn't be too difficult to eat the whole thing. But watch yourself, because this isn't diet!"
3 large eggs
80 gm (2 3/4 oz) sugar
pinch of salt
1/4 tsp vanilla
80 gm (2 3/4 oz) all purpose flour
Greased and floured 18 cm cake form or pan
Combine eggs, sugar, salt and vanilla into electric mixing bowl and whip for 20 minutes. The foam structure should be light, but at the same time of a rather firm consistency. Work reasonably swift; waiting and delays will cause a breakdown of the foam structure. Sift flour; fold into the above foam structure by hand - slow but steady. Pour into greased and floured cake form or pan. Spread evenly and bake at approximately 200 degrees Celsius (395 degrees Fahrenheit) for about 25 minutes or until done. It should be of a dry appearance and springy to the touch. Allow cake to cool down completely before further handling. When cake is cool, cut horizontally to a height of 1/2 to 3/4 of an inch. This will be the base of your cheesecake.
185 gm (6 1/2 oz) pressed cottage cheese
50 gm (1 3/4 oz) sugar, 25 gm (1 oz) sugar (in separate containers)
12 gm (1/2 oz) all-purpose flour
12 gm (1/2 oz) cornstarch
15 gm (1/2 oz) milk powder
pinch of salt
1/4 tsp vanilla
1/2 lemon (squeeze juice into container and shave rind. Discard flesh)
2 egg yolks
30 ml (2 tbsp) vegetable oil
90 ml (6 tbsp) buttermilk
2 egg whites
Greased spring-form pan lined on the bottom and sides with parchment paper
Large baking tray (filled 1 cm high with water)
Mix cheese, 50 gm (1-3/4 oz) sugar, flour, cornstarch, milk powder, salt, vanilla, lemon juice and rind into electric mixing bowl until completely smooth and free of lumps. Scrape down the sides of the bowl several times. In a separate container blend egg yolks and vegetable oil together. Slowly add this to the above mixture and continue to mix all ingredients together. Add buttermilk and continue to mix ingredients.
Whip egg whites in a separate container to a light froth, and add remaining 25 gm (1 oz) sugar to the egg whites. Continue whipping until peaks appear. Fold egg white mixture into the basic cheese mixture very carefully to retain as much volume as possible. Place the layer of sponge cake to the bottom of the spring-form pan, and pour cheese mixture onto the sponge cake until it reaches 3/4 height of the pan. Place the pan on a baking tray which has a layer of water on it (1 cm in height) and bake at 195 degrees Celsius (385 degrees Fahrenheit) for approximately 30 to 40 minutes or until firm.