1 portion Sweet Shortcrust Pastry for a 22 cm (8 1/2 in) spring form tin
140 g (5 oz) caster sugar
75 g (3 oz) butter
1 tsp lemon zest
4 eggs, separated
300 g (11 oz) curd cheese, sieved
50 g (2 oz) raisins
60 ml (4 tbsp) double cream
140 g (5 oz) caster sugar
75 g (3 oz) butter
1 tsp lemon zest
4 eggs, separated
300 g (11 oz) curd cheese, sieved
50 g (2 oz) raisins
60 ml (4 tbsp) double cream
method
1. Par-bake a pastry case for 15 minutes. Leave to cool.
2. Beat the sugar and butter until thick, pale and fluffy.
3. Mix in the lemon zest and egg yolks, one at a time. Blend in the cheese and raisins.
4. Whisk the egg whites until they form soft peaks and fold them into the cheese mixture. Fold in the double cream.
5. Pour the filling into the pastry case and bake in the warmed oven at 180°C (350°F) Gas 4 for 1 hour, until well risen and golden. Cool in the tin on a wire rack. The cake will collapse and crack as it cools, which is typical of cheesecakes. Dredge with icing sugar to serve.
6. The cake freezes successfully for up to 2 months. Defrost at room temperature for 3 - 4 hours.
2. Beat the sugar and butter until thick, pale and fluffy.
3. Mix in the lemon zest and egg yolks, one at a time. Blend in the cheese and raisins.
4. Whisk the egg whites until they form soft peaks and fold them into the cheese mixture. Fold in the double cream.
5. Pour the filling into the pastry case and bake in the warmed oven at 180°C (350°F) Gas 4 for 1 hour, until well risen and golden. Cool in the tin on a wire rack. The cake will collapse and crack as it cools, which is typical of cheesecakes. Dredge with icing sugar to serve.
6. The cake freezes successfully for up to 2 months. Defrost at room temperature for 3 - 4 hours.
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