Spongie Lemon Cheesecake

I LOVE citrus in cheesecakes, lemon esspecially. This cheesecake is so light and fluffy with a delicate lemon flavour, you can smell it across the room, hear it calling to you, begging to be eaten, savouring every bite...

Mmmmm... Yummy.

It's not like normal cheesecakes that are quite dense and thick, the texture of this 'spongie' cheesecake is incredibly light, so light I was worried that it would collapse. It rose beautifully in the oven, the water bath prevented any cracks, a turned out to be rather stable afterall - no collapsing. Horay!

Another great thing about this cheesecake is there is no crust, just a few biscuts crumbled on top to look pretty, and add a little texture.

And very delicious cheesecake.

I try to make a habit of saving the web address of any recipes I find on line to link to them for future reference, this time however I seen to have left it out. I'm not sure where I got this recipe so if you know please tell me and I will list it here.

Spongie Lemon Cheesecake

Ingredients
300g Philadelphia cream cheese at room temperature
75ml whole milk
150g sugar
4eggs separated
45g cornflour
3/4tsp cream of tartar
2tbs lemon juice + lemon zest
Procedure
Preheat the oven to 120 deg C. Prepare a cake tin with greaseproof paper. Boil water & pour it in a large roasting pan & place it in the oven to prepare a bain marie/ water bath. Ground about 4-5 digestive biscuits finely for the crumble.
Beat the cream cheese until soft. Add half the sugar, egg yolks, milk, cornflour, cream of tartar, lemon zest & lemon juice & mix well.
In a separate bowl, whisk the egg whites until stiff peaks form & add the remaining sugar gradually. Fold 1/3 of the mixture delicately to the cream cheese mixture & finally incorporate the rest.
Pour the mixture in the cake tin, place it in the roasting pan & bake for 30mins. Then, increase the temperature to 180 deg C until the surface of the cheesecake isn't wobbly and has a golden yellow colour. Turn off oven & leave the door ajar to let it cool slowly. Take out of the oven, & after it has completely cooled down, remove it from the cake tin. Place a plate on top of the cheesecake & turn it upside down such that the bottom is now the top. Remove the greaseproof paper carefully and sprinkle the ground biscuits over for the crumble.