Sultana lemon cheesecake recipe

Preparation time: 20 minutes, plus 30 minutes soaking and 2–3 hours cooling

Cooking time: about 40 minutes

1/3 cup (40 g) sultanas

3 tablespoons brandy

1/4 cup (30 g) semolina

11/3 cups (340 g) ricotta

3 large egg yolks

1/3 cup (80 g) caster sugar

3 tablespoons lemon juice

11/2 teaspoons pure vanilla extract

finely grated zest of 2 large lemons

 

2 oranges

2 mandarins

1 lemon

1/3 cup (105 g) marmalade

 

1 Place the sultanas in a small bowl, add the brandy and leave to soak for at least 30 minutes, or until most of the brandy has been absorbed.

 

2 Preheat the oven to 180°C. Line the bottom of a non-stick, 20 cm loose-bottomed sandwich tin with buttered baking paper. Lightly butter the side of the tin. Sprinkle 1 tablespoon of the semolina into the tin, turn and tilt the tin to coat the bottom and sides, then tap out any excess semolina. Set the tin aside.

 

3 Put the ricotta into a fine sieve and press it through into a mixing bowl. Beat in the egg yolks, sugar, lemon juice, vanilla extract

and remaining semolina. Stir in the lemon zest and the sultanas with any remaining brandy.

 

4 Spoon the mixture into the prepared tin and smooth the surface. Bake for 35–40 minutes, or until the top is browned and the sides are shrinking from the tin. Leave to cool in the switched-off oven for 2–3 hours with the door ajar.

 

5 For the topping, peel the oranges, mandarins and lemon, removing all the white pith, then cut out the segments from between the membranes. Warm the marmalade very gently in a small saucepan until it has melted.

 

6 Carefully remove the cooled cheesecake from the tin and set on a serving platter. Brush with a layer of the melted marmalade. Arrange the citrus segments on top and glaze with the rest of the marmalade. Leave to set before serving.

 

Each serving provides 1130 kJ, 220 kcal, 7 g protein, 7 g fat (4 g saturated fat), 32 g carbohydrate (26 g sugars), 1 g fibre