Honey & Lemon Cheesecake
Yield
1 cakePrep
25 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
shortcrust pastry
|
* |
| 2 | whole |
eggs
|
*
|
| 1 | pound |
curd cheese
|
* |
| 6 | tablespoons |
honey
thick |
|
| 2 | whole |
lemons
|
*
|
| 4 | ounces |
golden raisins
sultanas |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
shortcrust pastry
|
* |
| 2 | whole |
eggs
|
*
|
| 453.6 | g |
curd cheese
|
* |
| 9E+1 | ml |
honey
thick |
|
| 2 | whole |
lemons
|
*
|
| 115.6 | ml/g |
golden raisins
sultanas |
|
Directions
Preheat the oven to 400℉ (200℃).
Roll out dough and use to line 8½ inch loose-bottomed flan tin, reserving any trimmings.
Pick bottom.
Bake blind for 10 min, then remove from oven and reduce temperature to 350℉ (180℃).
Separate the eggs.
Put the yolks into a bowl with the cheese, honey and the grated rind of one of the lemons.
Squeeze juice from both lemons and add to the bowl with the sultanas.
Mix well. In another bowl, whisk the egg whites to soft peaks and fold into the cheese mixture with a metal spoon.
Pour into flan case and smooth the surface.
Roll out dough trimmings and cut into thin strips with a pastry wheel.
Arrange in a lattice pattern over the filling.
Bake for 50 to 55 minutes until set. Cool in tin, then turn out and serve cold.
