Baked lemon cheesecake

SERVES: 12 Ingredients

180g plain sweet biscuits 125g butter, melted

40g raw almonds, very finely chopped

400ml milk

60g unsalted butter

60g cornflour

2 egg yolks

350g cream cheese Juice of 2 lemons

5 egg whites

Pinch of cream of tartar 145g caster sugar

Icing sugar, for dusting

Method

Preheat the oven to 150C. Butter a 24cm springform cake tin.

Place the biscuits in a food processor and process until they have the consistency of raw sugar. Using a wooden spoon, combine the biscuit crumbs, melted butter and chopped almonds. Press the crumb mixture into the prepared tin, covering two-thirds of the side of the tin. Refrigerate while preparing the filling.

Place 350ml of the milk and the unsalted butter in a saucepan and bring to the boil. Combine the cornflour, egg yolks and remaining milk in a bowl. Mix into the hot milk mixture and cook over low heat, stirring occasionally, for 5 minutes. Remove from the heat, stir in the cream cheese, add the lemon juice and mix until smooth.

Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the sugar and beat until the egg whites are firm. Gently fold the beaten egg whites into the cream cheese mixture.

Pour the filling on to the chilled crumb mixture, smooth the top and bake for 1 hour 20 minutes or until the centre is set. Set aside to cool completely, then remove from the tin and refrigerate. Remove the cheesecake from the refrigerator 20 minutes before serving. Serve dusted with a little icing sugar.