Lemon Cheesecake

• This cake is based on  Another Cheesecake.
• However I baked this without the biscuit base but you can add one if you prefer.
• A separate lemon sauce was made and poured over each portion when serving.

Ingredients – Cake

• Around 450g of twaróg or yoghurt cheese (or cream cheese)
• 3 eggs separated
• 80g of caster sugar
• Grated rind from 2 lemons (juice used in the sauce)
• 2 tablespoons of custard powder

Method – Cake

• Pre-heat the oven to GM 3 – 160ºC.
• Use a 19cm, 20cm or 21cm tin loose bottomed or spring form tin.
• Place a cake liner in the tin.
• Whisk the egg yolks and the sugar till they are pale and fluffy.
• Lightly whisk in the twaróg or yoghurt cheese and the custard powder till it is all well combined.
• Whisk the egg whites until they are stiff and then fold them into the mixture with a metal spoon.
• Pour the mixture into the tin.
• Bake in the oven for  50 minutes.
• When the cake is ready switch off the oven and leave it in there for at least 40 minutes.
• Take out the cake to cool.
• Once it is cold – take the cake out of the tin by loosening the outer ring or placing the cake tin with the loose bottom on a tin can and sliding the cake tin down.
• I think this cake is best made the day before you want to serve it – so it is well cooled and set.

Ingredients – Lemon Sauce

• Juice from 3 lemons
• Grated rind from 1 lemon
• 15g granulated sugar 
• Potato or corn flour

Method – Lemon Sauce

• In a small saucepan mix the juice from 2 lemons, lemon rind and sugar.
• Heat gently till the sugar is dissolved.
• In a small dish mix the potato or corn flour with the juice of 1 lemon.
• With the pan still on the hob add the potato or corn flour mixture.
• Stir gently until the sauce has thickened.
• Leave to cool before serving.
• Pour the sauce over each portion of cake.

Tea plates by Elizabethan – Carnaby from the 1960s.