Baked German cheesecake

Prep: 20 mins
Cook: 30 mins
Baked German cheesecake

Rich shortcrust pastry:

100g flour

50g butter

1 tbsp caster sugar

1 tbsp beaten egg

1-2 tbsp water

Filling:

225g mascarpone cheese

3-4 drops vanilla essence

1 tsp cornflour

2 eggs

50g caster sugar

zest and juice of 1/2 lemon

1tbsp raisins or sultanas

icing sugar, to decorate

Preheat the oven to 150°C/ Gas 3.

Sieve flour, rub in butter, add sugar. Moisten with egg and water and make into a stiff dough. Roll out the pastry and line tin. 

Simmer raisins or sultanas gently in the lemon juice for 3 minutes and allow to cool. Separate the eggs. Whisk whites in a clean bowl then beat in 1 tbsp of the sugar to make a stiff merringue. In a different bowl, beat the cheese, remaining egg from the pastry, egg yolk, cornflour, vanilla essence and remaining sugar to a thick cream. Add the raisins and any juice. Fold meringue gently into the cheese mixture. Pour into base, bake for 20 minutes, reduce heat to 140° and cook for another 10-15 minutes until golden brown and set. If it's getting too brown towards the end of cooking, cover with greaseproof paper.

Decorate once cooled with a little icing sugar and serve with fresh raspberries or strawberries.

Serves
6

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Flour, Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Cheesecake

Level of Difficulty
Easy

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