100 g St Ivel Utterly Butterly;
-(4oz)
175 g Plain flour; (6oz)
50 g Caster sugar; (2oz)
1 Egg; separated (size 3)
1 350 gram ful fat cream
-cheese; (12oz)
Finely grated rind and juice
-of 1 lemon
100 g Caster sugar; (4oz)
3 Eggs; separated (size 3)
150 ml Double cream; (0.25 pint)
2 Kiwi fruits; thinly sliced
100 g Strawberries; sliced (4oz)
50 g Fresh raspberries; (2oz)
Fresh sprig of mint
Icing sugar for dusting
Preheat oven to 160C / 325F / Gas 3
Method for the base:
Place the flour 50g of sugar, St. Ivel Utterly Butterly and 1 egg
yolk in a bowl, reserving the egg white for the filling. Knead the
ingredients to form a dough.
Press the dough over the base of a greased 23cm (9 inch) round
spring-clip cake tin. Chill for 20 mins.
For the filling:
Place the cream cheese, lemon rind and juice, 100g of sugar 3 egg
yolks and cream in a bowl and beat until smooth.
Whisk egg whites in bowl until stiff and the fold into the cheese
mixture.
Pour the filling over the base and bake in a preheated oven for 1 –
1.5 hours until set and lightly browned.
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.
Decorate with fruits and mint. Dust with icing sugar before serving.
Yields
1 servings
