baked lemon cheesecake
Pastry:
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
Filling:
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-
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 -