Mum's Gourmet Cheesecake

My mother used to ask me what kind of cake I would like for my birthday every year. I don't know why...the answer was always the same, "your special cheesecake, please." 

Base:

• 250g plain sweet biscuits
• 125g butter

Filling:

• 375g cream cheese
• 3/4 cup castor sugar
• 1 tbsp plain flour
• 1 pinch salt
• 2 eggs (separated)
• 1 whole egg (extra)
• 1 tbsp lemon juice
• 1 tbsp castor sugar extra

Making the Base:
Crush biscuits finely. Add melted butter, mix well. Press mixture into the base and sides of a 20cm springform pan. Refridgerate.

Making the Filling:
Beat the cream cheese until soft. Combine sugar, flour and salt. Beat Well. Beat in the whole egg, 2 egg yolks, sour cream and lemon juice.

Beat egg whites until soft peaks form. Beat in extra sugar. Fold into cream cheese mixture and pour into the prepared crust.

Bake in moderately slow oven (160 degrees) for 1.25 to 1.5 hours. Allow to cool in oven. Refrigerate until firm. If desired, top with 1 cup extra whipped cream. Sprinkle with cinnamon or nutmeg.

Hints:

• When adding the extra sugar to the egg white mixture, beat extremely well to incorporate the sugar. It also helps to add air to the mixture making the cheesecake a lighter consistency.
• The cheesecake is finished baking when you can insert a toothpick into the middle and it comes out clean. Try not to overbake as it depletes moisture and makes the final consistency heavier.