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YORKSHIRE
CINNAMON CHEESECAKE
250
g shortcrust pastry
50 g unsalted butter, softened
350 g full-fat cream cheese
110 g caster sugar
2 eggs
2 tablespoons cream (single or double)
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1-2 tablespoons raisins or sultanas (optional)
Preheat
the oven to 350°F. Roll out the pastry
to fit a well-buttered 20cm-diameter flan
tin (4cm deep), or a 10 x 25cm rectangular
tin. Let the edges flop over. Chill for
30 minutes then line with foil. Prick the
foil and the pastry base, then put in the
oven. Remove the foil after 10 minutes,
then cook for another 5-10 minutes till
light golden-brown. The pastry must be perfectly
crisp before you fill it. Trim the edges
neatly. Reduce the oven temperature to 325°F.
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Meanwhile,
beat the butter with the cream cheese and sugar
until thoroughly blended, then beat in the eggs,
cream, cinnamon and lemon zest and whizz. Stir
in the raisins, if using.
Let
the pastry case cool a little, then tip in the
filling. Bake for about 30 minutes, till the filling
no longer trembles when you push it with your
finger. Allow to cool before serving, dusted with
king sugar and a little grated lemon rind. You
might like to hand round more cream in a jug.
Serves
6.
[Waitrose
Food Illustrated, May 2000]
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