Baked Cheesecake Recipe

• 1 x quantity sweet shortcrust pastry recipe
• 3 x Large eggs size 3 separated
• 110 gm caster sugar
• 230 gm curd cheese The grated rind and juice of 1 small lemon
• 30 gm butter or possibly margarine melted
• 30 gm plain flour
• 30 gm large seedless raisins Icing sugar for dredging
• 1 x 20.5 cm loosebased deep flan tin

1. Roll out the pastry and use to line the flan tin.
2. Prick the base and refrigeratefor 20 min.
3. Meanwhile heat the oven to Gas Mark 5 375 degrees F 190 degrees C
4. Line the tin with greaseproof paper and fill with baking beans.
5. Bake "blind" for 15 to 20 min removing the paper and beans for the last 5 to 7 min.
6. Remove from the oven and reduce the temperature to Gas Mark 3 325 degrees F 170 degrees C. Place a baking tray in the oven to heat up.
7. Beat the eqq yolks with the suqar the flour.
8. Stiffly whisk the egg whites and carefully mix in.
9. Spoon the filling into the flan and scatter over the raisins.
10. Bake for 40 min till set.
11. Leave to cold.
12. Dredge with icing sugar before serving.
13. Serves 6
14. adapted from a Tudor recipe

sweet shortcrust, eggs, sugar, curd cheese, butter, flour, raisins icing sugar, flan tin

Taken from cookeatshare.com/recipes/baked-cheesecake-74236 (may not work)