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Makes 10-12
portions.
Ingredients
750g full fat cream cheese
150 caster sugar
4 egg yolks
50g sultanas
juice and zest of one lemon
150g digestive biscuits
50g chocolate
50g butter
Method.
1. Melt the chocolate and the butter in a saucepan. Crush the
digestive biscuits to fine breadcrumbs and mix with the melted
chocolate and butter.
2. Grease
a 8-inch round cake tin with a false bottom and press the biscuit
mixture in to the bottom.
3. Pre-heat
the oven to gas mark 6 (200C.)
4. In food
mixer whisk up the eggs and the sugar until stiff and pale.
(5 mins). Mix in the lemon juice and zest, sultanas and cheese
until a smooth consistency.
5. Pour
the mixture into the cake tin and place on a tray. Cook in the
centre of the oven 35-40 mins.
6. Cool
down and refrigerate overnight before serving.
7. When
you cut the cheesecake you are best to clean the knife in between
slices.
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