You can't beat an old fashioned cheesecake, especially when it's full of juicey sultanas and has a fresh lemon zingy taste.
My Private Note
Units: US | Metric
- 1Preheat the oven to 190 degrees centigrade.
- 2Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
- 3Mix with the butter and press into the base of a 20cm springform cake tin.
- 4Pop into the freezer for 5 minutes or so to set.
- 5Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
- 6Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
- 7Place on a baking sheet and bake for 40 minutes until golden- it will still be fairly wobbly, but don't worry, it will set as it cools.
- 8The cake sometimes cracks, but you can avoid this by letting it cool slowly- turn off the oven, open the door and allow it to cool as the oven does.
- 9when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
- 10Carefully remove from the tin and dust with icing sugar.
- 11Slice into wedges and serve with a drizzle of cream.
Browse Our Top Cheesecake Recipes
Nutritional Facts for Lemon and Sultana Cheesecake
Serving Size: 1 (115 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 411.2
- Calories from Fat 201
- Total Fat 22.3 g
- Saturated Fat 12.9 g
- Cholesterol 119.7 mg
- Sodium 266.7 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 0.6 g
- Sugars 32.2 g
- Protein 3.9 g
The following items or measurements are not included:
lemons, rind of