Heavenly Lemon Cloud Cheesecake

This was a recent request made by my sis-in-law, who recently gave birth to a gorgeous little baby girl, Iris.

Apparently, cheesecake aids in the production of breast milk... I bet you didn't know that ! We learn something new each day...

This recipe is minimally adapted from Crave - Cheese Desserts to Die For by Mac Woo and June Lee.  Incorporating whipped egg whites into the filling gives this tart and refreshing cheesecake a slightly crumbly but light texture.  Yummy !

Digestive Crust
200 g digestive biscuits
1 1/2 tbsp brown sugar
80 g melted butter

Blend digestive biscuits until finely ground.  Transfer to another bowl and stir in brown sugar until well blended.  Pour warm melted butter over digestive mixture.  Toss well to coat mixture with butter.

Transfer mixture to a 9 inch round springform pan.  With your hands, press firmly into an even layer on the bottom of the pan.  Refrigerate for at least 1 hour before using.

Cream Cheese Filling
550 g cream cheese
210 g castor sugar
65 ml lemon juice
3/4 tbsp lemon zest
4 1/3 tbsp all purpose flour
4 large egg yolks
4 large egg whites

Preheat oven to 160 deg C.

Beat cream cheese and 170 g sugar at medium speed until creamy.  Beat in lemon juice, lemon zest and sifted flour until smooth.  Lower speed and add in egg yolks, one at a time, mixing until just incorporated.

In a separate, clean mixing bowl, whisk egg whites with an electric mixer until foamy.  Increase speed to high and gradually add in the remaining sugar.  Whisk until firm and glossy peaks form.

Fold one third of the egg whites into the cheese batter to lighten.  Gently fold in the remaining egg whites until just incorporated.

Pour filling into the prepared crust.  Bake for 1 hour 10 minutes to 1 hour 30 minutes, or until filling is set and top is lightly browned.  Remove from oven and cool on a wire rack.

Refrigerate for at least 6 hours before unmoulding and serving.