Source: Chanel2004
Pastry : 1 1/2 cup Plain flour
1 tsp grated lemon zest
1 egg yolk ( lightly beaten )
1/4 cup sugar
1/2 cup butter
1/4 tsp Vanilla essence
A little bit of cold water, about 2 table spoon
Sieve the flour into a mixing bowl, stir in sugar and lemon zest.
Cut the butter into the flour and rub it in lightly until the mixture
assembles fine bread crumbs.
Stir in egg yolk and vanilla essence and knead the dough until
it is smooth. Rest the dough in fridge for about 30 minutes.
Preheat oven to 180'c.
Roll out the pastry and put into a 9 1/2 inch or 10 inch springform tin(bottom and side).
Prick the pastry all over with folk to prevent it from raising.
Bake the pastry for 10 to 15 minutes. Cool.
Cheese filling : 500 gm cream cheese,room temperature
4 large eggs (separate yolk and white)
1/4 pint or 150 gm of single cream (1 small can of Nestle cream)
1 lemon zest
2 tbsp raisin (opt)
5 oz sugar
2 tbsp of bread crumbs or 2 oz sponge mix/optima flour
Method :
Soften the cream cheese with K beaten and add in the egg yolks,
1/2 of the sugar and slowly pour in the single cream and mix till well blend.
In another bowl whisk eggs white with remaining sugar till soft peaks then
gently fold in the cheese mixture follow by bread crumbs, lemon zest and raisin.
Pour the mixture into the baked pastry and bake at 180 for 55 to 60 minutes or till
the top become brown. Switch off the oven.
Cool the cheese cake in the oven. (Preferably overnight)
Note:this recipe can be half and bake into a 8 inch tin for abt 40 minutes at 180'c
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