Yorkshire Cheesecake
Created by Cathryn, Friday, 05 October 2007
Description
Gai's recipe...mmm sounds reet gradely.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
- 450 g (1 lb) curd cheese
- 150 ml (1/4 pt) double cream
- 75 g (3 oz) caster sugar
- Grated rind of 1 lemon
- 15 ml (1 tbsp) lemon juice
- 40 g (1½ oz) cornflour
- 2 eggs beaten
- 100 g (4 oz) shortcrust pastry
- 50 g (2 oz) seedless raisins
Method/steps
- Beat the curd cheese until smooth and mix with the cream.
- Add the sugar, lemon rind and juice and the cornflour.
- Beat in the egg, a little at a time.
- Roll out the pastry and use to line the base and 0.5 cm (1/4 inch) up the sides of a loose-bottomed 20.5 cm (8 inch) flan tin.
- Prick the base all over with a fork and bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes.
- Roll out the pastry trimmings and cut into thin strips. Cover the pastry case with a layer of raisins, and then spoon in the cheese mixture. Use the pastry strips to make a lattice design over the filling.
- Bake in the oven at 180°C (350°F) mark 4 for about 35 minutes until the filling is just set.
- Leave the cheesecake in the oven until cold.
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