lemon cheesecake

pastry:

 

200 g. flour

50 g. ground almonds

50 g. sugar powder

140 g. butter

40 g. egg

1 tsp. vanilla paste

a pinch of salt

 

Filling:

 

500 g. white cheese

300 g. sour cream

100 g. sugar

2 egg yolks

70 g. flour

Finaly grated rind of 2 lemons

1 tbs. lemon juice

2 egg whites

2 tbs. sugar

30 g. raisins

 

Top layer:

 

300 g. sour cream

2 tbs. sugar

1 tsp. vanilla essence

 

a) sift the almonds, salt and flour in a bowl and rub in the butter until the mixture resembles breadcrumbs. stir in the sugar, egg and vanilla paste to make a firm dough. Knead lightly until smooth , wrap in clingfilm and chill for 1 hour.

 

Roll out the pastry on a floured surface and use to line a 24 cm round tin.

bake in a preheated hot oven till brown. (180 C : 15 minutes). Let it cool.

 

b) whip egg white with 30 g. sugar.

Mix other filling ingredients and fold in the egg foam.Cover the base and

bake for 90 minutes (130 C)

 

c) mix: sour cream , sugar and vanilla essence. Cover the filling and bake for 7 minutes.

Done