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    Yorkshire Cinnamon Cheescake

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    Yorkshire Cinnamon Cheescake

    Yorkshire cooks are the best bakers in the country - don't take my word for it, ask around - and this baked cheesecake is a world away from the flabby American-style cheesecakes to which we have become accustomed. A tablespoonful of brandy, added with the eggs and cream, will make it particularly grown-up. For a sharper flavour, replace the 2 tablespoons of cream with the juice of the lemon.

    Serves: 6


    • 250g shortcrust pastry (your own or bought)
    • 50g unsalted butter, softened
    • 350g full-fat cream cheese
    • 110g caster sugar
    • 2 eggs
    • 2 tablespoons cream (single or double)
    • 1 teaspoon ground cinnamon
    • 1 teaspoon grated lemon zest
    • 1-2 tablespoons raisins or sultanas (optional)


    1. Preheat the oven to 180°C/Gas 4. Roll out the pastry to fit a well-buttered 20cm-diameter flan
    2. tin (4cm deep), or a 10 x 25cm rectangular tin. Let the edges flop over. Chill for 30 minutes then line with foil. Prick the foil and the pastry base, then put in the oven. Remove the foil after 10 minutes, then cook for another 5-10 minutes till light golden-brown. The pastry must be perfectly crisp before you fill it. Trim the edges neatly. Reduce the oven temperature to 170°C/gas 3.
    3. Meanwhile, beat the butter with the cream cheese and sugar until thoroughly blended, then beat in the eggs, cream, cinnamon and lemon zest and whizz. Stir in the raisins, if using.
    4. Let the pastry case cool a little, then tip in the filling. Bake for about 30 minutes, till the filling no longer trembles when you push it with your finger. Allow to cool before serving, dusted with icing sugar and a little grated lemon rind. You might like to hand round more cream in a jug.

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