| 1. |
Preheat the oven to 160°C. Line the base of a 9-inch cake tin. |
| 2. |
Set aside 15g of sliced cheese for topping the cake. |
| 3. |
Place a heatproof mixing bowl over a saucepan of simmering water. Add the remaining sliced cheese, cream cheese, butter, sour cream, salt and milk to the mixing bowl, and stir until everything is melted and combined. |
| 4. |
TLet the mixture cool slightly, then whisk in the egg yolks. Next, sift in the top flour and cornstarch, and fold in until you have a smooth mixture. |
| 5. |
Make the meringue. Using an electric hand mixer, whisk the egg whites until fluffy and cloudlike. Gradually add the caster sugar and keep mixing until you have a fluffy, stiff mixture. |
| 6. |
Stir 1/3 of the meringue into the cream cheese mixture until even. Gently fold the remaining meringue in. |
| 7. |
Scrape the batter into the lined cake tin. Scatter the sliced cheese set aside earlier onto the top of the cake. If you’re using a springform cake tin with a removable base, make sure to wrap the outside of the cake tin with aluminium foil. |
| 8. |
Place the cake tin into a roasting tray and pour warm water into the roasting tray, until it comes halfway up the sides of the cake tin. |
| 9. |
Bake the cheesecake for 1 hour, turning the heat down to 150°C halfway through. You want the cake to be set, but with a fluffy texture and a slight wobble to it. Let the cake cool in the oven completely before transferring to the fridge to chill for at least 2 hours. |
