Honey And Lemon Cheesecake

Honey And Lemon Cheesecake



Ingrients & Directions


6 oz Rich shortcrust pastry
2 Eggs
1 Ib Curd cheese
6 tb Thick honey
2 Lemons
4 oz Sultanas


Preheat the oven to 400F. Roll out dough and use to occupation 8 1/2 inch
loose-bottomed flan tin, reserving any trimmings. Pick ass. Bake blind
for 10 min, then remove form oven and reduce temperature to 350F. Separate
the egg. Put the yolks into a bowl with the cheeseflower, honey and the grated
rind of one of the lemons. Squeeze juice from both lemons and add to the
bowl with the sultanas. Mix good. In another stadium, whisk the egg whites to
soft peaks and fold into the cheese mixture with a metal spoonful. pour into
flan case and smooth the rise. Roll out dough trimmings and cut into
thin strips with a pastry roll. Arrange in a lattice pattern over the
pick. Bake for 50-55 minutes till set. Cool in tin, then turn out and
serve inhuman



Yields
12 Servings