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Classic Baked Lemon - Sultana Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




finely grated rind and juice 1 lemon, preferably unwaxed
75g (3oz) sultanas
26cm (10 inch) ready-made sponge flan case
900g (2lb) curd cheese
100g (4oz) caster sugar
2 tbsp plain flour
4 medium egg yolks
To decorate:
lemon zest




Recipe



Preheat the oven to 180°C/350°F/gas mark 4.
Grease and line a deep 24cm (9 inch) spring-clip cake tin with baking parchment. Trim the sponge flan to fit snugly into the base of the tin, and press in gently. Set aside.

In a large mixing bowl, blend together the curd cheese, caster sugar, flour, lemon rind and juice, egg yolks and sultanas until well blended. Spoon over the sponge base, smooth the top and stand on a baking sheet.

Bake in the oven for 50 minutes to 1 hour or until just set. Turn off the oven and leave the cheesecake in the cooling oven until completely cold. You may find the cheesecake cracks slightly on cooling, but allowing it to cool in the oven this way helps keep it to a minimum. Chill for at least 2 hours.

Carefully release the cheesecake from the tin, place on a serving plate, and slice to serve.

Cook's tip:
Curd cheese is a medium fat, unripened cheese with a mild tangy flavour which gives a firm, close texture to baked dishes.