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Fusion Baked Cheesecake

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Ingredients
  

Mxiture 1

  • 500 g Ricotta or Philadelphia cheese RIcotta cheese can be homemade from milk
  • 100 ml or 8 Tbsp Condensed Milk
  • 4 Tbsp Lemon or Lime juice or any citrus
  • Zest of 2 citrus fruits
  • 5 egg yolks
  • 75 ml cooking oil or melted butter
  • 150 g Plain flour or corn flour

Mixture 2

  • 5 egg whites
  • 1/4 cream of tartar or lemon juice
  • 150 g sugar

Cake base

  • 2 cups crushed digestive biscuits or almond meal
  • 100 g butter

Instructions
 

  • Heat up oven to 180C.
  • Melt the cream cheese and condensed milk in a double boiler.
  • Whip in the egg yolks one at a time.
  • Add the lime juice and zest and then the oil and flours.
  • Beat the egg whites, cream of tartar and sugar to stiff peaks.
  • Folk in mixture 2 into mixture 1, using 1/3 of mixture 2 at a time.
  • Fully line a 10 inch diameter cake tin, and wrap a tin foil on the OUTSIDE of the cake tin.
  • Pour the cake batter than give it a few whacks to get rid of big bubbles.
  • Bake on the medium shelf. Once the cake goes inside, lower the heat to 165C.
  • Bake for 1 hour.

Cake base

  • Blend everything together and press the mixture tightly into the base of the same cake tin used to bake the cheesecake. When the cake is cooled, place over this base and it has to be below room temperature before the base will set.