No Base Baked Cheesecake

This is a recipe that has been amended from a recipe book given to me by my Other Half’s Nanna. Coming from Austria she’s renowned for her baking skills and it’s an honour to have been gifted these books.
Made in the traditional Viennese way, minus the pastry base, this cheesecake is rich and smooth with a hint of vanilla. Because of the fact it’s so rich, a small slice goes a long way – but be warned… It’s very moreish…

You’ll Need:

  • 5 Eggs
  • 5 oz. Caster Sugar
  • 1lb Mascarpone Cheese
  • 1tbsp. Cornflour
  • 1oz. Sultanas
  • 1tsp. Vanilla Extract

To Make:

  • Line a 9″ cake tin with greaseproof paper
  • Separate the egg yolks from the whites and place into separate bowls
  • Cream the yolks, sugar, mascarpone cheese, cornflour, sultanas and vanilla extract together
  • Whip the egg whites to stiff whites with a pinch of salt and fold into the other mix
  • Pour into the lined tin and bake in a preheated oven at 175c for 20 minutes until browned
  • Cover with foil and then bake for a further 25 minutes
  • Leave to cool completely, remove from the cake tin and serve

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