baked lemon cheesecake


4½ oz lurpak butter

9 oz sifted self raising flour

1 lge free range egg

2 tbls caster sugar

1 sachet vanilla sugar (or 1tps essence)

finely grated rind of one lemon


3   250g tubs quark

3   free range eggs

4   tbls caster sugar

3   tbs corn flour

2   teaspoons vanilla essence

2   tbls lemon juice

3   tbls milk

3   tbls double cream/non dairy substitute/creme fraiche

Combine ingredients for pastry, wrap in cling film and chill for 20-30 mins. Roll out to cover large loose bottomed, greased flan tin coming 1½ “ up the sides.

Put quark into large bowl or mixer , separate eggs and add yolks, sugar, corn flour, vanilla essence and mix. Add lemon juice, milk and cream and continue to mix till well combined and smooth. Beat egg whites till stiff and fold into cheese mixture. Pour into pastry case and place in pre heated oven - 160° for about an hour or until cheese is firm to touch and golden. Dust with icing sugar to serve and add a few raspberries.