Yorkshire Cheesecake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz plain flour
  • pinch of Salt
  • oz butter
  • Juice of one-and-a-half lemons
  • 8oz curd or cottage cheese
  • 2 tablespoons caster sugar
  • 2 eggs
  • Grated rind of one lemon
  • 2 teaspoons cornflour
  • 2 tablespoons double cream
  • 1 tablespoon melted butter
  • 1oz raisins


    Sift the flour and salt, rub in the butter, and add the juice of half lemon and enough water to bind. Roll out thinly and use to line a ten-inch plate. Bake blind at 425°F, 220°C, gas mark 7 for ten minutes. Sieve the cheese and mix with the sugar, eggs, lemon rind and the remainder of the lemon juice. Beat until smooth and add the cornflour mixed with cream to a smooth paste. Fold in the melted butter and blend well. Pour into the pastry case and sprinkle with raisins. Bake at 350°F, 180°C, gas mark 4 for thirty minutes. Serve cold.