I decorated the cheesecake with some whipped cream and freeze-dried strawberries.
3 eggs, separated
150g plain cream cheese
50g butter
1/4 cup milk
70g gluten-free self-raising flour
1 teaspoon vanilla essence
finely grated rind 1 lemon
1 tablespoon lemon juice
1/4 cup sugar
Preheat the oven to 125°C. Lightly grease an 18-20cm round cake pan. Line the base with baking paper. If using a springform pan, wrap the outside base and sides with foil as the cheesecake is baked in a bain marie.
Place the egg yolks and whites in separate bowls.
Place the cream cheese, butter and milk in a bowl. Microwave on 70 percent power for 30 seconds. Stir well. Continue heating for about 15 seconds until the butter is melted. Don’t overheat. Stir well. Cool. (Alternatively, heat gently over simmering water.)
Sift the flour into the cream cheese mixture. Lightly beat the egg yolks and stir in. Add the vanilla essence, lemon rind and juice.
Whip the egg whites until fluffy. Add half the sugar and continue beating until the sugar has dissolved. Add the remaining sugar in tablespoonful lots beating continuously until stiff.
Gently fold into the cream cheese mixture.
Pour the mixture into the prepared cake pan. Place the pan in a deep roasting pan. Add 2cm of hot water to the roasting pan. Place in the oven and cook for 45 minutes. Increase the temperature to 180°C and cook for a further 10 minutes or until just set and the top is lightly brown.
Place the pan on a cake rack. Cover loosely with baking paper. Stand until cool. Serves 6-8.