Here’s a recipe supplied by a friend of mine (thank you Martha) that may take a bit of experimenting (as I’m forced to convert from metric [grams, centimeters, and milliliters] and centigrade). But if I can get it close, this one sounds marvelous!
Lemon and Sultana Cheesecake
500g cream cheese
150ml heavy cream
3 medium eggs (separated)
grated zest of 2 lemons
1/2 teaspoon vanilla extract
1 Tablespoon of cornflour mixed with the juice of 1 lemon
100g sultanas (white raisins)
For the “crust”
1 medium egg
grated zest of 1/2 lemon
15g butter, melted and cooled
Preheat the oven to 170 degrees (C). Grease and line a 20 cm springform pan with parchment.
Make the crust: whisk the egg and sugar together until the mixture becomes soft and moussey (it should leave a ribbon-like trail when the beaters are lifted).
Fold in the lemon zest, flour, and butter very gently using a large metal spoon. Spoon into your pan and bake in the oven for 15 minutes or until the cake is golden. Press it lightly in the middle and it should spring back. Remove from the oven and cool.
Beat together the cream cheese, heavy cream, sugar, egg yolks, lemon zest vanilla, and cornflour mixture until thoroughly combined.
Whisk the egg whites in a clean, bowl until stiff peaks form. Fold one large Tablespoon of egg white into the cream cheese mixture to loosen it then gently fold everything together.
Carefully spoon the mixture into the pan on top of the crust. Bake in the oven for 45-50 minutes until it is set but still has a slight jiggle in the middle. Cool in the pan, then chill overnight before serving. Remove from the refrigerator 30-60 minutes prior to serving.
Source: “Tea Fit for a Queen,” by Lucy Worsley (London: Ebury Press, 2014)