Creamy Lemon Cheesecake Topped with Fruit Kisel

banner
Preparation info
  • Serves

    Eight to Ten

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

If you like your cheesecake with just that little bit extra, this is the recipe for you. The creamy, lemon-scented filling in a pastry crust is perfectly complemented by Kisel – a slightly tart fruit sauce topping from Russia.

Ingredients

  • 225 g/8 oz/2 cups plain (all-purpose) flour
  • 115

Method

  1. Begin by making the pastry for the cheesecake. Sift the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and lemon rind, then add the beaten egg and mix to a dough. Wrap in clear film (plastic wrap) and chill for at least 15 minutes.
  2. Roll out the pastry on a lightly floured surface and use to line the b