Cut a circle of baking paper 30 - 45 cm in diameter (See Ina’s Tip) and line a well buttered 20 cm rectangular springform tin, or a normal 20 cm tin with the paper, allowing the paper to stick up above the pan. Butter the paper on the inside as well. Adjust the oven rack one slot below the middle and preheat the oven to 200°C.
Beat the cream cheese in a large mixing bowl until smooth. Add grated lemon rind and mix well. Separate one egg. Add egg white to the mixture and beat well. Add yolk. Beat again. Repeat with second egg. Add Cake Mix and beat in on slow speed until just mixed.
In another bowl, beat cream to same consistency as the yoghurt. Fold yoghurt into the cream. Fold yoghurt mixture into the cream cheese mixture. Pour and scrape cake mixture into the paper lined tin. Bake for 40 minutes.
Turn oven off, open door a few centimetres using a wooden spoon to keep it open. Leave cake to cool in the warm oven for another 30 minutes.
Remove from oven and allow to cool at room temperature. Gently ease away the sides of the springform tin and slide the cake off the base of the tin or lift the cake out with the paper collar. Peel off baking paper around the sides and cut into slices. Serve with a glass of sherry poured over the cake.
What to do with left over Vanilla Cake Mix.
Secure the open foil packet of Vanilla Cake with a peg and store it in the fridge. Use for:
• Your next cheesecake
• To bake our Milktart with Apples
• To make custard
Warm 2 ½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry Vanilla Cake mix. Stir non-stop with a wooden spoon over medium heat, until the custard starts to boil. Cook slowly for 2 minutes while still stirring, add 1 - 2 drops of yellow food colouring. Serve warm or cold. Makes 3 cups (750 ml) of custard.
How to prepare the paper lining for the tin
Cut a big square of baking paper. Keep folding it into smaller and smaller triangles. Finally round off the top. Unfold and use.