Ingredients

5oz softened butter
10oz caster sugar
1.25lb full fat curd cheese or ricotta
4 large eggs, separated
6oz ground almonds
2oz fine polenta
4oz sultanas
grated rind and juice of 2 lemons
icing sugar to dust

Cooking Instructions

Pre-heat the oven to 375F. Lighly grease a 9inch loose bottomed cake tine and line the base with baking parchment.
Combine the butter, sugar, curd cheese/ricotta and egg yolks and beat together with an electric whisk until smooth and creamy. Stir in the ground almonds, sultanas, polenta and grated rind and juice of the lemon. Leave to stand for 10 minutes to thicken.
In a separate bowl, whisk the egg whites until stiff and fold into the mixture. Turn the mixture into the prepared tin.
Bake for 1 hour or until firm to the touch. Cover loosely with foil about 30 mins into baking time to prevent the cake from browning too much.
When cooked, leave the cheesecake to cool in the oven for about 1 hour. Remove from the tin and dust with icing sugar before serving

 
 
 "For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)