Baked Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

100 grams (4 oz.) St Ivel Utterly Butterly
175 grams (6 oz.) plain flour
50 grams (2 oz.) caster sugar
1 egg, separated
1 container (350 grams or 12 oz.) full fat cream cheese
Rind and juice of 1 lemon, finely grated
100 grams (4 oz.) caster sugar
3 eggs, separated
150 ml. (1/4 pint) double cream
2 kiwi fruits, thinly sliced
100 grams (4 oz.) strawberries, sliced
50 grams (2 oz.) fresh raspberries
Fresh sprig of mint
Icing sugar for dusting

INSTRUCTIONS

Preheat oven to 160°C. (325°F.).

Base:
Place the flour, sugar, St. Ivel Utterly Butterly and egg yolk in a bowl, reserving the egg white for the filling. Knead the ingredients to form a dough. Press the dough over the base of a greased 23-cm. (9-in.) round spring-clip cake tin. Chill for 20 minutes.

Filling:
Place the cream cheese, lemon rind and juice, 100 grams of sugar, 3 egg yolks and cream in a bowl and beat until smooth. Whisk egg whites in bowl until stiff and the fold into the cheese mixture. Pour the filling over the base and bake in a preheated oven for 1 to 1-1/2 hours, until set and lightly browned. Turn the oven off and leave the cheesecake in the oven for 1 hour with the door ajar, then remove and leave to cool completely. Decorate with fruits and mint. Dust with icing sugar before serving.

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