Lemon and Sultana Cheesecake

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 190 degrees centigrade.
  • Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
  • Mix with the butter and press into the base of a 20cm springform cake tin.
  • Pop into the freezer for 5 minutes or so to set.
  • Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
  • Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
  • Place on a baking sheet and bake for 40 minutes until golden- it will still be fairly wobbly, but don't worry, it will set as it cools.
  • The cake sometimes cracks, but you can avoid this by letting it cool slowly- turn off the oven, open the door and allow it to cool as the oven does.
  • when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
  • Carefully remove from the tin and dust with icing sugar.
  • Slice into wedges and serve with a drizzle of cream.
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