For the Sponge Cake Base
1. Place the following in a mixing bowl:
1/2 cupcake flour
2 tablespoons caster sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil or melted butter
3 large egg yolks, reserve egg whites
Beat until well combined (the mixture should be a stiff paste)
2. In a separate bowl, beat the reserved 3 egg whites and 1/4 teaspoon cream of tartar until frothy. Add 1/4 cup sugar gradually, beating until it forms a stiff and glossy meringue.
3. Fold the meringue into the batter until combined. Do not overmix!
4. Spoon the batter into a 9 in round cake pan. Bake for about 15 minutes, until the cake has risen and a cake tester inserted into the center comes out clean.
5. Remove the cake from the oven, and immediately loosen the edges. Allow it to cool in the pan.
For the Cheesecake Filling3 8-oz. packages cream cheese, at room temperature 8 oz. mascarpone
2 Tbs. all-purpose flour
Pinch of salt
1 and 1/4 cups caster sugar
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
1. Preheat oven to 150°C.
2. In a stand mixer (use paddle attachment) beat the cream cheese, mascarpone, flour, plus a pinch of salt on medium speed until very smooth and fluffy.
3. Add the caster sugar and beat until well blended and smooth.
4. Add the vanilla and beat until just blended.
5. Add the eggs one at a time, beating just until blended. (Don’t overbeat)
6. In a 9-in spring-form pan, place the sponge cake base at the bottom. Pour the filling into the pan and smooth the top.
7. Wrap the spring-form pan in foil and bake in a water bath.
8. Bake at 150°C for 50-60 minutes until the center jiggles but sides are done.
9. Turn off the oven and leave the cheesecake inside for 1 hour with door slightly ajar.
10. After 1 hour, place on rack to cool completely. Cover tightly with cling wrap and aluminum foil and refrigerate until chilled, preferably overnight.
11. Once chilled, remove cheesecake from spring form pan.
12. Sprinkle around 2-3 Tbsp. Caster sugar over the top of the cheesecake and slowly heat the top with a kitchen torch until sugar is melted and caramelised.