Ingredients
| 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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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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