- 550 gms cream cheese or three tubs of malai chaska
- 1 cup castor sugar
- 1 tbsp cornflour
- 4 eggs
- 4 tbsps lime juice freshly squeezed
- 1 1/2 tsp vanilla essence
- 1/4 tsp salt
- 2 cups cream
- 8??plain sponge cake
Preheat the oven in 180c. Grease an 8 x 2 1/2 or higher spring form tin. Cut the sponge horizontally to about 1/2??thick and line the bottom of the tin with it. Wrap the outside of the tin with a double layer of heavy duty foil to prevent seepage. In a large mixing bowl beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the corn flour.
Add the eggs, one at a time beating after each addition until smooth (about 3 minutes), preferably with a whisk beater. Beat in the corn flour. Add the eggs, one at a time, beating after each addition until smooth and scraping down the sides. Add the lime juice, vanilla and salt and beat until incorporated. Beat in the cream just until blended.
Pour the batter into the prepared tin. Set the tin in a larger tin and surround it with one inch of very hot water. Bake for 45 minutes, covered loosely. Turn off the oven without opening the door and let the cake cool for one hour. Remove and cover with plastic wrap (cling fling). Refrigerate
Place tin in on a heated burner and move it around for 15 seconds or dip into hot water for a few seconds. Wipe sides of tin with a hot, damp towel. Run a thin metal spatula around the sides of the cake and release the sides of the spring form tin.
For a fruit cheesecake, replace one cup of cream with one cup of fruit puree (mango, banana, strawberry)