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Baked Lemon Cheesecake

Serves: 6
Preparation time: 20 mins plus chilling time
Cooking time: 40 - 50 mins


125g self-raising flour
25g icing sugar
65g unsalted butter, cubed
2 eggs, separated
2 tbsp semi-skimmed milk
150g British Mature Cheddar Cheese, finely grated
5 tbsp natural yogurt
1 lemon, rind and juice
75g caster sugar
icing sugar to dust


Preheat the oven to 220 C, gas mark 7. Have ready a 20cm sandwich or flan tin.

Pastry base: sieve 100g of the flour and all the icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs. Add 1 egg yolk and just enough milk to bind to a firm dough. Wrap the dough in cling film and chill for 1 hour.

Roll out the pastry and use to line the flan tin. Bake blind for 10 minutes. Remove the flan base from the oven. Reduce the oven temperature to 170 C, gas mark 3.

Filling: Beat the grated cheese, remaining egg yolk and flour, yogurt, lemon rind, juice and caster sugar together. Whisk the egg whites until stiff in a separate bowl. Fold the egg whites into the lemon cheese mixture and pour into the prepared flan case.

Bake in the oven for 30-40 minutes until golden brown and firm to the touch.

Serve hot or cold dusted with a little icing sugar.

By kind permissioan of the British Cheese Board


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