Angel Cheesecake

_20160522_223256For 6 – 8 servings:
3 large cold eggs, separated
1 tbsp lemon juice and grated rind of one organic lemon
2 tbsp very soft butter
1/2 cup + 2 tbsp (120 gr.) cream cheese (I used Robiola Osella )
4 tbsp milk (regular, almond or coconut)
1/2 cup (60 gr.) sifted all purpose or cake flour
1 1/2 tbsp corn (or potato) starch
1/4 tsp cream of tartar
1/2 cup (85 gr.) sugar, divided
pinch of salt
1 tsp vanilla extract
1/4 cup of crushed to a powder, amaretto cookies
1/4 cup powdered sugar
raspberries or strawberries for garnish if desired

1. Beat the egg whites with cream of tartar, salt and half the sugar with a mixer until soft peaks form. Set aside.
2. Without washing the beaters, beat the yolks and lemon rind with the remaining sugar until fluffy and pale yellow.
3. Beat in the softened cheese, butter, milk and lemon juice until blended. Mix in the vanilla.
4. Now gently fold in the whipped whites with an over/under motion using a large spoon until well blended, trying not to over mix and break up the beaten whites.
5. Preheat the oven to 325 deg. F (170 deg. C).
6. Butter an 8 inch (18 cm diagonal) non-stick round pan. Sprinkle with the crushed amaretto cookies.
7. Pour cheesecake mixture into the pan, smoothing the top.
8. Place the pan into a larger pan and fill it half way up (to the cheesecake pan) with hot water.
9. Place into the preheated oven and bake for 30 minutes. Then reduce the temperature slightly and bake for 15 more minutes. You can quickly test the cake at this point if it feels slightly firm to the touch.
10. Turn off the heat and now leave the cheesecake in the oven for an additional 30-45 min.
11. Remove from the oven and cool for 15 minutes. Turn pan upside-down on a wax paper lined dish.
Turn cake around again topside up. Cool completely. Dust with powdered sugar and decorate with fruit if desired.