Lemon And Sultana Cheesecake Recipe

Name: Lemon And Sultana Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g digestive biscuits; 50 g butter; 500 g mascarpone; 200 ml creme fraiche; 2 egg yolks; 100 g caster sugar; 2 tablespoons cornflour; 75 g sultanas; 1 grated lemon, rind of; 50 g icing sugar, for dusting

Servings: persons

1
Preheat the oven to 190 degrees centigrade.
2
Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
3
Mix with the butter and press into the base of a 20cm springform cake tin.
4
Pop into the freezer for 5 minutes or so to set.
5
Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
6
Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
7
Place 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.
8
The 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.
9
when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
10
Carefully remove from the tin and dust with icing sugar.
11
Slice into wedges and serve with a drizzle of cream.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g digestive biscuits, 50 g butter, 500 g mascarpone, 200 ml creme fraiche, and more.

Yes, Lemon And Sultana Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Sultana Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions