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Baked Lemon Cheesecake (Mini Bundt Mould)

Use Flexible Mould - 6804

Makes 6

Pastry

175g ( 6 oz ) plain flour
75g ( 3oz) butter or margarine
grated rind of 1 orange
2 – 3 tbsp orange juice

Filling

200g tub soft cheese
50g ( 2 oz ) butter, softened
1 egg, medium
1 egg yolk
25g ( 1oz) white breadcrumbs
50g ( 2 oz ) caster sugar
75g ( 3 oz ) sultanas
2 tbsp crème fraîche
grated rind of 1 lemon
juice of ½ lemon

Preheat oven to 220ºC, 425ºF, fan oven 200ºC, Gas mark 7

Pastry

Sift the flour into a bowl. Cut the butter into pieces and rub into the flour until the mixture resembles fine breadcrumbs.

Stir in the orange rind. Add 2 – 3 tbsp orange juice and mix to form a firm dough – adding more orange juice or water if necessary.

Knead the dough lightly, shape into a round and wrap in cling film. Chill in the refrigerator.

Meanwhile make the filling.

Filling

Put all the filling ingredients into a large bowl. Beat together thoroughly until very well combined – smooth and creamy.

Remove the pastry from the refrigerator.

Cut the dough into 6 even pieces.

Dust the worktop with flour. Shape each piece into a round and roll out into a circle measuring approx 12cms (4 ½ ") across.

Stand the mould on a baking tray.

Put the pastry rounds into the cups, pressing into position and shaping to fit with your fingers.

Divide the filling mixture evenly between the pastry cases, making sure that the sultanas are evenly distributed.

Bake for approx 40 minutes until the pastry is golden and the filling set and golden on top.

Remove from the oven and allow to cool for approx 10 minutes in the mould.

Gently push each cheesecake out from the cups and place on a cooling rack.

These cheesecakes are best eaten cold – the lemon flavour will then fully develop.

Related Products:

Flexible Silicone 6 Cup Mini Bundt Mould

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