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.

No additional tips available.

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

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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.

Lemon And Sultana Cheesecake

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