Lemon And Sultana Cheesecake Food

AMARETTI & SULTANA CHEESECAKE

Steps:

• Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.
• Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar - preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.
• To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.

LEMON AND SULTANA CHEESECAKE

Steps:

• Preheat the oven to 190 degrees centigrade.
• Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs.
• Mix with the butter and press into the base of a 20cm springform cake tin.
• Pop into the freezer for 5 minutes or so to set.
• Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended.
• Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface.
• Place on a baking sheet and bake for 40 minutes until golden- it will still be fairly wobbly, but don't worry, it will set as it cools.
• The cake sometimes cracks, but you can avoid this by letting it cool slowly- turn off the oven, open the door and allow it to cool as the oven does.
• when completely cool, place in the fridge for at least an hour or two, but preferably overnight.
• Carefully remove from the tin and dust with icing sugar.
• Slice into wedges and serve with a drizzle of cream.

LUSCIOUS LEMON BAKED CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
• Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
• Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.