Baked Peach Yogurt Cheesecake with Cornflakes Crust

Ingredients:

Cornflakes Crust:

1 cup cornflakes, crushed
100 g cream cracker, crushed
80 g butter

Cheesecake Filling:

250 g cream cheese
2½ tbsp (25 g) icing sugar
25 g butter
2½ tbsp plain flour + 1/2 tbsp cornflour or 3 tbsp (25 g) flour
1 egg
2 eggs, yolks and whites separated
3 tbsp (35 g) icing sugar
pinch salt
75 g yogurt
3 halves peaches, sliced thin

Method:

To prepare the crust or base:

Base a 18 cm springform cake pan with parchment paper, set aside.

In a bowl, mix together cornflakes and cracker.

Gradually, add-in butter and mix until the mixture begin to clump together.

Pat crumbs into the bottom of the prepared cake pan.

Keep in refrigerator while preparing cheesecake filling.

To prepare the cheesecake filling:

Preheat oven to 160 °C.

In a large bowl, whisk 2 egg whites with 3 tbsp sugar and salt till soft peak form, set aside.

In a separate large bowl, cream together cheese, butter and 2½ tbsp sugar till pale, light and fluffy.

Fold-in flours mixture, and mix to blend.

Stir-in egg and egg yolks, whisk till smooth.

Pour-in yogurt and mix thoroughly to combine.


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, and bake batter 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.