Judith’s Baked Cheesecake (courtesy of Judith Mason)

Method

1. Take the refrigerated ingredients out of the fridge to come to room temperature. Line 21cm round cake tin with baking paper.
2. Pre-heat oven to 160°C.
3. Put biscuits in a plastic bag. Tap the bag with a rolling pin to crash the biscuits into fine crumbs. Place the biscuit crumbs in a bowl. Mix melted butter thoroughly.
4. Tip all the biscuit base mixture in the bottom of the cake tin. Press with back of a spoon to make the cheesecake base. Set aside.
5. Using a hand held mixer beat egg whites until it forms a peak first.
6. In another bowl, beat cream cheese with sugar until smooth then add sour cream, egg yolks and lemon juice. Beat for a minute to combine well.
7. Fold egg whites in the cheese mixture with rubber spatula. Mix thoroughly.
8. Pour cheese mixture on the prepared biscuit base in the tin and bake for 40-50 minutes until an inserted skewer comes out clean and top slightly browned.
9. Cool in the tin. Delicious served warm or chilled.