Lemon Cheesecake

A community recipe by Rose H

Not tested or verified by Nigella.com

Print me

Introduction

This baked cheesecake has a sponge base instead of the usual biscuit one.

Ingredients

Serves: Easily serves 8

For the Sponge Base

2 ounces self-rising flour
½ teaspoon baking powder
2 ounces superfine sugar
2 ounces unsalted butter
1 medium beaten egg

For the Topping

4 medium eggs
8 ounces superfine sugar
½ soft cream cheese
1½ ounces all-purpose flour
1 unwaxed lemon (rind and juice)
3 ounces golden raisins
5 fluid ounces sour cream
ground nutmeg

Method

Lemon Cheesecake is a community recipe submitted by Rose H and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sponge

Cream butter and superfine sugar together and beat well. Gradually add the beaten egg.

Sieve flour and baking powder into the mixture and fold in. Pour this mixture onto a well greased 9" springform tin - Do Not Bake

Topping

Separate the eggs Whisk the yolks together with the superfine sugar until creamy.

Beat the cream cheese until soft and add to the egg mixture, mixing together until smooth.

Sieve the flour and fold into the mixture. Stir in the lemon rind and juice, soured cream and golden raisins.

Whisk the egg whites until stiff and fold into the mixture. Pour the topping over the sponge mix base and sprinkle with nutmeg.

Bake in a pre-heated oven at 170 deg.C for 1 hour or untill firm and springy to the touch. Turn off the heat and return the cheesecake into the oven leaving the door open until cool. Enjoy!