LEMON CHEESECAKE

INGREDIENTS:

125g unsalted butter
250g digestive biscuits
1 large lemon
2 medium eggs
500g cream cheese
140ml sour cream
172g castor sugar
1 1/2tsp vanilla sugar
1 tsp cornflour
50g sultanas

METHOD:

1) Grease the base and sides of a 23cm spring-form tin. Melt butter in a large pan.

2) Chop up biscuits in a food processor or put in a plastic bag and bash with a rolling pin.

3) Stir into the butter, Tip into tin and press down with the back of a spoon. Chill for 1 hour.

4) Preheat oven to 180 degree. Grate lemon zest in the bowl of your mixer. Halve the lemon and
     set aside 3 thin slices of lemon. Juice the lemon into the bowl with the zest.

5) Add the eggs, cream cheese, sour cream, vanilla and cornflour to the bowl. Using an electric
     mixer, whisk until smooth. Fold in the sultanas.

6) Pour the mixture into the tin and tap it on the worktable till smooth.

7) Bake for 30 minutes then arrange the lemon slices on the top and bake for a further 25 minutes
     until just set but still a bit wobbly in the centre. Turn off the oven and leave the door ajar and
     allow to cool for 2 hours.

8) You can also make 8 tartlets instead of one whole cake and the baking time will be reduced
     by half: 15 minutes for the first bake and another 10 to 15 after the lemon slices are added.

9) Chill and remove from refrigerator 30 minutes before serving.