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Lemon and Sultana Cheesecake

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“You can't beat an old fashioned cheesecake, especially when it's full of juicey sultanas and has a fresh lemon zingy taste.”

Ingredients Nutrition


  1. Preheat the oven to 190 degrees centigrade.
  2. Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
  3. Mix with the butter and press into the base of a 20cm springform cake tin.
  4. Pop into the freezer for 5 minutes or so to set.
  5. Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
  6. Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
  7. 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.
  8. 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.
  9. when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
  10. Carefully remove from the tin and dust with icing sugar.
  11. Slice into wedges and serve with a drizzle of cream.

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