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Honey and Lemon Cheesecake

 

19

Yield

1

cake

Prep

25

min

Cook

60

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Ingredients

6 ounces shortcrust pastry
*
2 whole eggs
*
1 pound curd cheese
*
6 tablespoons honey
thick
2 whole lemons
*
4 ounces 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 1500% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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