Cold Desserts Recipes - Lemon Cheesecake Recipe

Preheat oven to 160°C/325°F/Gas mark 3.

Put the biscuits into a blender or food processor with the butter and blend to a crumb. Place in a 23cm/9in non-stick cake tin and press down into an even layer.

Grate the zest from 2 lemons and reserve. Juice all three. Beat the cheese with an electric whisk until smooth, then beat in the 150g/5oz caster sugar. Continue to beat until fluffy. Fold in the sultanas. Beat the egg yolks into the cheese, along with the flour, lemon zest and juice.

With a clean whisk, beat the egg whites until peaks start to form. Add the remaining 2 tablespoons of sugar and continue to whisk until stiff. Fold into the cheese and spoon over the biscuit base.

Stand the tin in a water bath and bake for 1 hour, when the cheese should be set and golden. Remove, allow to cool and refrigerate for at least 4 hours.