Crust 85g melted butter 140g fine digestive crumbed 1tbsp sugar
Filling 900g cream cheese 250g golden caster 3tbsp plain flour 1 1/2 tsp vanilla extract lemon zest 3 large eggs, plus 1 yolk 284ml carton sour cream
topping 142ml soured cream 1tbsp golden caster 2tsp lemon juice
- Middle shelf - lined cake tin. Parchment. Melt butter and digestives. Bake for 10 mins.
- Beat cheese until creamy. Gradually add sugar, flour, pinch salt.
- Whisk in vanilla, lemon zest and juice. Whisk in eggs and yolk one at a time. Add 3/4 carton sour cream. Whisk but don’t overbeat. Smooth light and airy. Brush sides of tin with melted butter. Add filling. Bake 10mins @ 180°. Reduce to 90°. 25 mins. Must wobble.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!