Posted: Sat May 23, 09 8:51 am Post subject: Yorkshire Cheesecake
Ingredients
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
Recipe
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.
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