Baked cheesecake

I can still remember not being able to wait for the whole day my mother's
cheesecake had to rest before being eaten.

Ingredients

125g unsalted butter

200g digestive biscuits

1 level tsp salt

500g cream cheese

500g mascarpone cheese

5 whole eggs, separated

1 tsp vanilla extract

200g sour cream

65g corn starch

160g caster sugar

200 g dried cranberries

Preparation method
1. Preheat the oven to 150C/300F/Gas 2.
2. Melt the butter in a small saucepan and remove from the heat.
3. Using either a food processor or a rolling pin and a plastic bag, crush
the biscuits until fine. By hand, mix in the melted butter and add the
salt.
4. Grease a 25cm/10-inch springform cake tin, and spread the biscuit
mix over the base, pressing down firmly so that it forms a compact,
even layer.
5. Now, rub the cottage cheese through a fine-meshed sieve into a
bowl using the back of a spoon. Add the cream cheese and mix well.
6. Put the egg whites into a separate large mixing bowl. Beat the egg
yolks into the cheese mixture and add the vanilla extract. Stir in the
sour cream. Sieve the cornflour over this and mix. Mix well. Add the
cranberries.

7. Add the sugar to the egg whites and whisk until they form soft
peaks. Mix a third of the egg whites into the cheese mixture to
loosen it, then delicately fold in the rest of the egg whites.
8. Pour on top of the biscuit base in the greased cake tin. Cook for 1
hour and 15 minutes, then turn the oven off and leave until cold. The
cake will rise and then fall again during cooking.
9. When cold, remove from the cake tin and serve. This can be made
the night before serving.