Magic cheesecake

Magic cheesecake

By
From
Magic Cakes
Serves
8
Prep
40 mins
Cooking time
60 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
200g speculoos or similar caramelised biscuits
70g butter, melted

Topping

Quantity Ingredient
3 eggs, separated
100g caster sugar
200g full-fat cream cheese
70g plain flour
pinch salt
250ml whole milk, at room temperature

Equipment

Quantity Ingredient
24 cm cake tin, greased with butter and lined with baking parchment

Method

  1. Preheat the oven to 150°C.
  2. Blend the Speculoos biscuits with the melted butter to form a paste, then spread over the bottom of the lined tin. Pat the paste down well with the back of a tablespoon then bake in the oven for 10 minutes.
  3. Beat the egg yolks with the sugar until the mixture whitens. Incorporate the cream cheese, flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the lot into the tin on top of the Speculoos base. Bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
  5. Leave it to set in the fridge for at least 2 hours. Serve chilled or gently warmed.

Chef ’s tip

  • Dust with icing sugar.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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