By Ina Paarman
A delicious, not sweet, easy to make cheesecake. My best, and the sherry is
a must!
You will need:
2 x 250 g tubs cream cheese
finely grated rind of 1 lemon
2 extra large eggs
1 cup (250 ml) Ina Paarman’s Vanilla
Cake Mix
1 cup (250 ml) fresh cream
1 cup (250 ml) plain full cream yoghurt
To Serve
sweet sherry, muscadel wine or honey
Method
Cut a circle of baking paper 30 - 45 cm in
diameter (See Ina’s Tip) and line a well
buttered 20 cm rectangular springform
tin, or a normal 20 cm tin with the pa-
per, allowing the paper to stick up above
the pan. Butter the paper on the inside
as well. Adjust the oven rack one slot
below the middle and preheat the oven
to 200°C.
Beat the cream cheese in a large mixing
bowl until smooth. Add grated lemon
rind and mix well. Separate one egg.
Add egg white to the mixture and beat
well. Add yolk. Beat again. Repeat with
second egg. Add Cake Mix and beat in
on slow speed until just mixed.
In another bowl, beat cream to same
consistency as the yoghurt. Fold yoghurt
into the cream. Fold yoghurt mixture in-
to the cream cheese mixture. Pour and
scrape cake mixture into the paper lined
tin. Bake for 40 minutes.