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Foodgeek: |
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Rating: |
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Servings: |
10 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 oz. St Ivel Utterly Butterly
6 oz. plain flour
2 oz. caster sugar
1 egg, separated
1 container (12 oz.) full fat cream cheese
1 lemon, juice of and rind, finely grated
4 oz. caster sugar
3 eggs, separated
2/3 cup double cream
2 kiwi fruits, thinly sliced
4 oz. strawberries, sliced
2 oz. fresh raspberries
1 sprig mint
Icing sugar for dusting
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Directions:
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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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