Baked Lemon and Sultana Cheesecake

This cheesecake is slowly baked in the oven on low temperature providing balanced flavours with cheese, lemon and sultanas.

Ingredients serve 14

1000 g cream cheese

300 g eggs

50 g plain flour

100 g milk

250 g caster sugar

1 Lemon, zest and juice

300 g sultanas

Method

Preheat oven to 120ºC. Combine milk, flour, lemon zest and juice in a bowl. Whisk eggs and sugar until creamy approx. 5 minutes with an electrical mixer. Whisk Cream cheese soft and mix in flour/milk mixture. Fold in the egg mixture and sultanas. Pour cheesecake mixture into baking paper lined 28 cm round spring form baking tin. Bake in the oven for approx 105 minutes and leave in the oven after it is turned off for another 2 hours. Cover with food wrap and allow cooling in the fridge overnight or until firm. Turn cheesecake out of the baking tin and take the baking paper of. Cut cheesecake in 16 slices and dust some drinking chocolate powder or cocoa powder on top. Serve with fruit coulis and whipped cream.

Note: The cheesecake can also be baked in a shortbread shell using the same method as in the Baked Continental Lemon Cheesecake.