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Baked lemon and sultana cheesecake

Calories per serving 250 g.

ingredients

serves 8.
175 g (6 oz) reduced fat digestive biscuits, crushed
75 g (2 3/4 oz) polyunsaturated margarine, melted
350 g (12 oz) low fat plain cottage cheese
50 g (1 3/4 oz) caster sugar
finely grated zest and juice of 2 lemons
3 eggs
150 g ml (5 fl oz) half fat creme fraiche
1/2 teaspoon ground cinnamon
50 g (1 3/4 oz) sultanas
1 teaspoon icing sugar

method

1. Mix the crushed biscuits with the margarine and press over the base of a 20 cm (8 inch) loose bottomed springform tin.

2. Preheat the oven to Gas Mark 3/160°C/fan oven 140°C.

3. Push the cottage cheese through a sieve and then beat in the caster sugar, lemon zest and juice, eggs, creme fraiche, cinnamon and sultanas.

4. Spoon the cheese mixture over the biscuit base and bake for 1 1/4 hours.

5. Open the oven door and allow the cheesecake to cool in the oven for about 2 hours.

6. Carefully remove the cheesecake from the tin and place it on a serving plate.

7. Dust the top with the icing sugar

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