This recipe was inherited from my mother and is a bit fiddly but has become a firm family favourite. In fact I have to make two or three at a time because everyone keeps sneaking a slice.
- 2 ounces self-rising flour
- ½ teaspoon baking powder
- 2 ounces softened butter
- 10 ounces superfine sugar
- 5 eggs
- ½ soft cheese (full fat)
- 2 ounces all-purpose flour
- 1 lemon (grated rind and juice of)
- 5⅕ fluid ounces sour cream
- 3 ounces golden raisins
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Traditional Baked Cheesecake is a community recipe submitted by Piggles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Grease and base-line a 8" round spring-release cake tin.
- Sift the self-rising flour and baking powder into a bowl. Add the butter, 2oz of the sugar and 1 egg. Mix well and beat for 2-3min.
- Spread the mixture evenly over the bottom of the prepared tin.
- Separate the remaining eggs. Whisk the egg yolks with the remaining sugar until the mixture is thick and creamy. Beat the cheese lightly. Add the whisked egg mixture and mix until smooth.
- Sift in the all-purpose flour and stir it in, add the lemon rind and juice, the sour cream and golden raisins and stir in.
- Whisk the egg whites until stiff, then fold into the mixture.
- Pour into the tin. Bake in the oven at 170c, 325f, gas mark 3 for 1hr or until firm but spongy to the touch.
- Turn off the heat and leave in the oven for 1hr with the door ajar. Remove from the oven and cool completely for 2-3hrs before serving.
It is a little deceptive after cooking because it still looks wet and sunken in the middle but don't be tempted to cook it for longer as it will 'firm up' in the standing.