1/3 cup (50 g) self raising (self rising) flour, sifted
1/2 level tsp (2.5 ml) baking powder
1/2 stick (2 oz) 50 g butter or margarine, softened
1 1/3 cup (275 g) caster sugar (superfine granulated)
5 eggs
1 lb (450 g) full fat soft or curd cheese
1/3 cup (40 g) plain flour (All purpose)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt soured cream
1/2 cup (75 g) sultanas (golden raisins)
1/2 level tsp (2.5 ml) baking powder
1/2 stick (2 oz) 50 g butter or margarine, softened
1 1/3 cup (275 g) caster sugar (superfine granulated)
5 eggs
1 lb (450 g) full fat soft or curd cheese
1/3 cup (40 g) plain flour (All purpose)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt soured cream
1/2 cup (75 g) sultanas (golden raisins)
method
1. Grease and line the base with greaseproof paper a 20 cm (8 inch) round spring-release cake tin.
2. Sift the self raising flour and baking powder into a bowl.
3. Add the butter, 50 g (2 oz) of the sugar and one egg.
4. Mix well and beat for 2-3 minutes.
5. Spread the mixture evenly over the bottom of the prepared tin.
6. Separate the remaining eggs. Whisk the egg yolks with the remaining sugar until the mixture is thick and creamy.
7. Beat the cheese lightly until creamy, then stir in the whisked egg mixture and mix until smooth.
8. Sift in the plain flour, fold in and then add the lemon rind and juice, the soured cream and sultanas, stir until evenly mixed.
9. Whisk the egg whites in a bowl until stiff, then fold into the mixture.
10. Pour into the tin.
11. Bake in the oven at 170°C (325°F/ gas 3) for 1 hour or until firm but still spongy to the touch.
12. Turn off the heat and leave the cheesecake in the oven for 1 hour with the door ajar.
13. Remove from the oven and leave to cool completely for 2-3 hours.
14. Carefully remove the cheesecake from the tin and transfer to a flat plate to serve.
2. Sift the self raising flour and baking powder into a bowl.
3. Add the butter, 50 g (2 oz) of the sugar and one egg.
4. Mix well and beat for 2-3 minutes.
5. Spread the mixture evenly over the bottom of the prepared tin.
6. Separate the remaining eggs. Whisk the egg yolks with the remaining sugar until the mixture is thick and creamy.
7. Beat the cheese lightly until creamy, then stir in the whisked egg mixture and mix until smooth.
8. Sift in the plain flour, fold in and then add the lemon rind and juice, the soured cream and sultanas, stir until evenly mixed.
9. Whisk the egg whites in a bowl until stiff, then fold into the mixture.
10. Pour into the tin.
11. Bake in the oven at 170°C (325°F/ gas 3) for 1 hour or until firm but still spongy to the touch.
12. Turn off the heat and leave the cheesecake in the oven for 1 hour with the door ajar.
13. Remove from the oven and leave to cool completely for 2-3 hours.
14. Carefully remove the cheesecake from the tin and transfer to a flat plate to serve.
serving amount
makes 10 slices
rate this recipe
7.2
out of 10
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