Ingredients:
Peanut Crust:
1 cup skinless peanut, toasted and coarsely grounded
1 cup all-purpose flour
1/2 cup sugar
2/3 tsp salt
90 g butter
Cheesecake Filling:
125 g butter, soften
1 cup icing sugar
450 g ricotta or cream cheese
4 eggs, separated
1 tbsp all purpose flour
1/2 tbsp cornstarch
1/2 tbsp baking powder
1 tsp lemon zest
Method:
To prepare the crust or base:
Base a 18 cm springform cake pan with parchment paper, set aside.
In a bowl, mix together peanut, flour, sugar and salt.
Gradually, add-in butter and mix until the mixture begin to clump together.
Pat crumbs into the bottom of the prepared cake pan.
Keep covered in refrigerator while preparing cheesecake filling.
To prepare the cheesecake filling:
Preheat oven to 180 °C.
In a large bowl, whisk egg white till soft peak form, set aside.
In a separate bowl, cream together butter with half of the sugar till pale, light and fluffy.
Add-in half of the cheese, mix well to fully incorporate; set aside.
In a large bowl, combine egg yolks with the remaining half of sugar and cheese, mix till well blended.
Add-in butter mixture into the yolks mixture and whisk thoroughly till smooth.
Add-in the remaining dry ingredients and stir well till incorporated.
Gently, fold-in stiff egg whites and mix to homogeneous batter.
Pour batter into the prepared crust.
Put a tray of shallow hot boiling water into the bottom rack of preheated oven, follow by the filled pan and bake for 1 hour or till puffy, golden brown on surface and center is just slightly jiggly/wobbly.
Turn-off oven and leave the cake cool completely inside the oven for at least 3 hours.
Remove from oven and refrigerate overnight or till ready to serve.
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