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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
3 ounce(s) caster sugar |
1 1/2 cornflour |
1/4 pint(s) double cream |
2 eggs |
1 pound(s) full-fat soft cheese |
grated rind of 1 lemon |
icing sugar to decorate |
1 tablespoon(s) lemon juice |
4 ounce(s) shortcrust pastry |
2 ounce(s) sultanas |
Directions:
1. Beat together the cheese, cream, sugar, lemon rind and juice and eggs until smooth. Toss the sultanas in the cornflour and add them to the mixture. Beat until the ingredients are thoroughly combined.
2. Roll out the pastry and use to line the base of a 20cm springform tin. Prick with a fork and bake in a 190C oven for 20 minutes. Reduce the temperature.
3. Pour the cheese mixture over the pastry and return to the oven then bake in a 180C oven for 35 minutes. Turn off the heat and leave the cheesecake in the ove until cold. Chill until required.
4. Remove from the tin. Dust the surface with icing sugar and mark with a lattice pattern using the back of a long-bladed knife.
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