Lemon Bistro Cheesecake

• 1 cup all-purpose flour
• 1/2 cup self rising flour
• 1/3 cup butter cubed
• 1/3 cup sugar
• 1/4 cup lemon juice
• 1 2/3 pounds cream cheese chopped
• 1 cup sugar
• 4 large eggs
• 1 lemon finely grated zest
• 1 tablespoon lemon juice
• 2/3 cup heavy cream
• 1/4 cup all purpose flour
• ground nutmeg to dust
• powdered sugar to dust
• whipped cream to serve

1. Preheat oven to 350u0b0F. Lightly grease a 9 inch springform pan.
2. Sift flours together into a large bowl. Use fingertips to rub in butter until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough juice to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
3. Roll out pastry between 2 sheets of baking paper to a circle large enough to line base and sides of pan. Trim edges. Chill for 10 mins.
4. Prick pastry base with a fork, line with baking paper and fill with pie weights. Bake for 10 mins. Remove paper and weights and allow to cool.
5. To make filling, beat cream cheese and sugar in a bowl until creamy. Add eggs one at a time, beating well after each addition. Blend in zest, juice, cream and flour, until smooth.
6. Pour filling mixture into crust and bake for 50-55 mins. Allow to cool completely in pan. Dust with ground nutmeg and powdered sugar, slice into wedges and serve with whipped cream.

flour, flour, butter, sugar, lemon juice, cream cheese, sugar, eggs, lemon, lemon juice, heavy cream, flour, ground nutmeg, powdered sugar, whipped cream

Taken from www.yummly.com/recipe/Lemon-Bistro-Cheesecake-1401691 (may not work)