For the base:
- 60 g butter, melted
- 200 g buttersnap cookies, crushed
Line a 28 cm tin with baking paper. Combine the melted butter with the crushed cookies, then distribute the mixture evenly into the tin and press down firmly to form the base.
For the cheesecake mixture:
- 4 egg yolks (keep the whites for the meringue)
- ½ cup (100 g) sugar
- 375 g smooth ricotta
- 150 g sour cream (one standard container)
- 150 g natural Greek yoghurt
- 2 heaped tablespoons cornflour (cornstarch)
Whisk the egg yolks with the sugar. While mixing, add the ricotta, sour cream, and cornflour until smooth and well combined. Pour the mixture over the base and spread evenly.
Bake in a preheated oven at 165°C (top and bottom heat) for 45 minutes. After 30 minutes of baking, begin preparing the meringue.
For the meringue:
- 4 egg whites
- A pinch of salt
- 180 g sugar
In a clean, dry bowl, whisk the egg whites with the salt until stiff peaks form. Gradually add the sugar, whisking constantly, until the sugar has completely dissolved and the meringue is glossy.
After the cake has baked for 45 minutes, remove it from the oven and reduce the oven temperature to 120°C. Gently spread the meringue over the top of the hot cake, then return the cake to the oven and bake for a further 30 minutes at 120°C.
Turn off the oven and let the cake cool down completely inside with the door closed.
Once cooled, refrigerate the cake. Consume within 3 days – if it hasn’t disappeared even sooner. Enjoy!