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Recipes in English
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Dessert / Meetha Recipes >>
Lemon Cheese Cake |
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225 g flour
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125 g butter
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75 g castor
sugar |
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1 egg yolk
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Pinch of salt
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Grated rind of
1 lemon |
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Filling
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225 ml milk
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225 g castor
sugar |
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Pinch of salt
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Grated rind of
2 lemons |
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4 egg yolks
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25 g powdered
gelatin |
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425 ml fresh
cream |
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450 g yogurt
(strained in muslin for 1-2 hrs)
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Icing sugar
for dusting |
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- Sift
flour into a large basin and sprinkle with the flaked
butter. Make a well in the centre, add the sugar, egg yolk,
salt and lemon rind and quickly knead to a smooth dough
working from the centre outwards. Shape into a ball, wrap in
cling film and leave for 2 hours in the refrigerator.
- Preheat
oven to gas mark 5/190º C. Roll out dough thinly on a
floured surface to make two 10 inch rounds. Place on greased
baking trays and bake for 8-10 minutes until golden. While
still warm, cut one of the rounds into 8 equal portions and
cool on wire rack.
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Dissolve the gelatin in 3 tbsp water over low heat. Put
milk, sugar, salt, lemon rind and egg yolks in top of a
double boiler or in a basin over hot water, and cook over
low heat, stirring continuously until smooth and thickened.
- Remove
from heat and add dissolved gelatin. Leave to cool. Whip
cream until thick. Blend in strained yogourt and carefully
fold into the cooled mixture. Line the sides of a 10 inch
spring form cake tin with grease proof paper. Place uncut
shortbread in the base of the tin, spoon over the cheese
filling and smooth the surface.
- Arrange
the cut shortbread on top to form a complete round and cover
with cling film. Allow to set in refrigerator overnight.
- Remove
the cheesecake from the spring form tin and carefully remove
the grease proof paper. Sprinkle the top with sifted icing
sugar.
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Chef’s tip: For variety, fresh or frozen fruits such as
strawberries, raspberries, black currents, red currents may
be added to the cheese mixture. Be sure the frozen fruit
have thawed completely. Drain and sweeten to taste. If fresh
or dried fruit are used, wash, pat dry and sprinkle with
sugar. Leave for a few minutes before adding to yogurt
mixture.
Serves
8
Preparation Time: 2 1/2 hours
Cooking Time: 20 - 30 minutes
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