• 50g butter
• 100ml milk
• 6 eggs
• 250g soft/cream cheese
• 150g castor sugar
• 60g plain flour
• 2 tbsp cornflour

1. Preheat the oven to 200c
2. Grease a 20cm round cake tin. Cut 2 strips of baking paper 30x5cm and lay these in the bottom of the tin in a cross, then fully line the bottom with baking paper
3. Or, if you want to make individual cheesecakes, lightly butter ramekins
4. Find a roasting tray, at least 5cm tall that will fit the cake tin and line with tin foil
5. Add the butter and milk to a pan and heat gently until the butter melts
6. Pour the milk and butter to a large bowl with the cream cheese and mix until smooth
7. Split the eggs and set the white aside
8. Mix in the egg yolks, 70g sugar, flour and cornflour to the cream cheese mix
9. Boil the kettle
10. In a large, very clean bowl whisk the egg whites until thick
11. Add a tablespoon of the remaining sugar and whisk for a minute. Repeat until all the sugar has been added and the egg whites form really stiff peaks when you remove the whisk
12. Take a spoonful of the egg whites and gently mix it into the egg yolk mixture with a whisk. Repeat this until everything has been mixed together with no white lumps
13. Put the cake tin, or ramekins, into the roasting tray and pour the mixture into the cake tin, filling no more than 2cms from the top
14. Slide the lowest oven shelf halfway out, put the roasting tray on it and half fill with boiling water. Gently slide the tray back in and bake for 30 minutes, or until the top has just passed golden brown
15. Turn the oven off and leave for an hour
16. Remove from the oven and use the thin strips of baking paper to pull the cake out of the tin
17. Serve while still warm

You can serve with icing sugar if you like, but cut down the sugar in the recipe by 20g as it looses some of its appeal if its too sweet

You can add a tablespoon of lemon juice and zest, or vanilla extract to the recipe if you like

If it doesn’t work the most likely cause is that the egg whites weren’t stiff enough, opening the oven door halfway through cooking, or taking it out too soon after turning the oven off. If it does fall flat, it is still perfectly edible, but a bit like a weird rubbery pancake