Lemon and Sultana Cheesecake

"You can't beat an old fashioned cheesecake, especially when it's full of juicey sultanas and has a fresh lemon zingy taste."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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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.

Questions & Replies

  1. Will this freeze?
     
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