| Lemon & Sultana Cheesecake by kat30 |
| Serves: 6-8 |
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| Ingredients: |
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150g digestive biscuits
50g butter melted
2 x 250g cartons of mascarpone
200ml carton of creme fraiche
2 egg yolks
100g caster sugar
2 tablespoons of corn flour
75g golden sultanas (normal ones work just as well i find)
grated rind of 1 lemon
icing sugar for dusting
cream to serve |
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| Method: |
1. Pre-heat the oven at 190c (gas mark 5)
2. Place biscuits in a strong plastic bag and bash them until they resemble crumbs
3. Mix biscuits with the melted butter and press into the base of an 8inch spring-form cake tin, pop in the freezer for 5 minutes to set
4. Use electric beaters to mix together the mascarpone, creme fraiche, egg yolks, caster sugar and corn flour until well blended. Stir in the sultanas and lemon rind and spoon over the biscuit mixture. Smooth the surface (mine never goes completely smooth!)
5. Place on a baking sheet and bake for 40 minutes until golden. It will be fairly wobbly until it cools. The cake sometimes cracks but you can avoid this by leaving it to cool slowly in the oven with the door open
6. When completely cool place in the fridge for at least an hour or two but preferably make it the day before you need it.
7. Remove from the tin & dust with icing sugar just as you serve it.
8. Drizzle with cream and ENJOY :o)
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| Tip: |
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| Prep Time: 20 mins |
| Cook Time: 40 mins |
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