Name: Lemon Bistro Cheesecake
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup self rising flour; 1/3 cup butter cubed; 1/3 cup sugar; 1/4 cup lemon juice; 1 2/3 pounds cream cheese chopped; 1 cup sugar; 4 large eggs; 1 lemon finely grated zest; 1 tablespoon lemon juice; 2/3 cup heavy cream; 1/4 cup all purpose flour; ground nutmeg to dust; powdered sugar to dust; whipped cream to serve

1
Preheat oven to 350u00b0F. Lightly grease a 9 inch springform pan.
2
Sift flours together into a large bowl. Use fingertips to rub in butter until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough juice to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
3
Roll out pastry between 2 sheets of baking paper to a circle large enough to line base and sides of pan. Trim edges. Chill for 10 mins.
4
Prick pastry base with a fork, line with baking paper and fill with pie weights. Bake for 10 mins. Remove paper and weights and allow to cool.
5
To make filling, beat cream cheese and sugar in a bowl until creamy. Add eggs one at a time, beating well after each addition. Blend in zest, juice, cream and flour, until smooth.
6
Pour filling mixture into crust and bake for 50-55 mins. Allow to cool completely in pan. Dust with ground nutmeg and powdered sugar, slice into wedges and serve with whipped cream.

Lemon Bistro Cheesecake

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