Baked Cheesecake

• 4 oz. St Ivel Utterly Butterly
• 6 oz. plain flour
• 2 oz. caster sugar
• 1 egg, separated
• 1 container (12 oz.) full fat cream cheese
• 1 lemon, juice of and rind, finely grated
• 4 oz. caster sugar
• 3 eggs, separated
• 2/3 cup double cream
• 2 kiwi fruits, thinly sliced
• 4 oz. strawberries, sliced
• 2 oz. fresh raspberries
• 1 sprig mint
• Icing sugar for dusting

1. Preheat oven to 160C.
2. (325F.).
3. Base: Place the flour, sugar, St. Ivel Utterly Butterly and egg yolk in a bowl, reserving the egg white for the filling.
4. Knead the ingredients to form a dough.
5. Press the dough over the base of a greased 23-cm.
6. (9-in.)
7. round spring-clip cake tin.
8. Chill for 20 minutes.
9. Filling: Place the cream cheese, lemon rind and juice, 100 grams of sugar, 3 egg yolks and cream in a bowl and beat until smooth.
10. Whisk egg whites in bowl until stiff and the fold into the cheese mixture.
11. Pour the filling over the base and bake in a preheated oven for 1 to 1-1/2 hours, until set and lightly browned.
12. Turn the oven off and leave the cheesecake in the oven for 1 hour with the door ajar, then remove and leave to cool completely.
13. Decorate with fruits and mint.
14. Dust with icing sugar before serving.

st, flour, caster sugar, egg, cream cheese, lemon, caster sugar, eggs, double cream, kiwi fruits, strawberries, fresh raspberries, mint, icing sugar

Taken from www.foodgeeks.com/recipes/3664 (may not work)