This cake is light and yummy with sweet and tangy polka dots of raspberry jam on top. So perfect to serve for any occasions.
Author Ann Low
Prep Time 15mins
Cook Time 1hr
Total Time 1hr15mins
Course Dessert, Snack
100gmarie biscuits - or digestive biscuits
3egg yolks - used large eggs
65gdairy whipping cream
raspberry jam - for piping
Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use. Preheat oven to 160 deg C.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract and lemon juice, mix well .
Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan). Steam bake cheesecake in the preheated oven for 20 minutes till the surface semi set.
Fill chilled raspberry jam into piping bag. Take the cheesecake out of the oven after 20 minutes of baking. Then pipe polka dots on cheesecake and bake for another 40 minutes until set.
Remove cheesecake from pan after cooling. Chill cheesecake in the refrigerator for a few hours before serving.