Baked lemon and sultana cheesecake recipe
information
Calories per serving 250 g.
ingredients
175 g (6 oz) reduced fat digestive biscuits, crushed
75 g (2 3/4 oz) polyunsaturated margarine, melted
350 g (12 oz) low fat plain cottage cheese
50 g (1 3/4 oz) caster sugar
finely grated zest and juice of 2 lemons
3 eggs
150 g ml (5 fl oz) half fat creme fraiche
1/2 teaspoon ground cinnamon
50 g (1 3/4 oz) sultanas
1 teaspoon icing sugar
75 g (2 3/4 oz) polyunsaturated margarine, melted
350 g (12 oz) low fat plain cottage cheese
50 g (1 3/4 oz) caster sugar
finely grated zest and juice of 2 lemons
3 eggs
150 g ml (5 fl oz) half fat creme fraiche
1/2 teaspoon ground cinnamon
50 g (1 3/4 oz) sultanas
1 teaspoon icing sugar
method
1. Mix the crushed biscuits with the margarine and press over the base of a 20 cm (8 inch) loose bottomed springform tin.
2. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.
3. Push the cottage cheese through a sieve and then beat in the caster sugar, lemon zest and juice, eggs, creme fraiche, cinnamon and sultanas.
4. Spoon the cheese mixture over the biscuit base and bake for 1 1/4 hours.
5. Open the oven door and allow the cheesecake to cool in the oven for about 2 hours.
6. Carefully remove the cheesecake from the tin and place it on a serving plate.
7. Dust the top with the icing sugar
2. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.
3. Push the cottage cheese through a sieve and then beat in the caster sugar, lemon zest and juice, eggs, creme fraiche, cinnamon and sultanas.
4. Spoon the cheese mixture over the biscuit base and bake for 1 1/4 hours.
5. Open the oven door and allow the cheesecake to cool in the oven for about 2 hours.
6. Carefully remove the cheesecake from the tin and place it on a serving plate.
7. Dust the top with the icing sugar
serving amount
serves 8.
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