This recipe was given to me by a very dear friend after we'd had it as a sweet after dinner there.  Makes a pleasant change to the usual crunchy based ones.

SPONGE BASED LEMON CHEESCAKE

8″ diameter springform tin (Greased)

Oven 325f

For the sponge:

2 ozs self rising flour

1/2 teaspoon baking powder

2 ozs superfine sugar

1 egg

For the filling:

4 eggs (seperated)

8 ozs superfine sugar

1 lb Full fat soft cheese (I use Marscapone)

1 1/2 ozs all purpose flour

Juice and grated rind of 1 lemon

3 ozs sultanas

5 fl ozs soured cream

Grated nutmeg

Method:

Make up the sponge mixture as normal, then spread evenly over the base of the greased springform tin.  DO NOT COOK YET.

Filling:

Whisk the egg yolks with the sugar until creamy.  Beat the cream cheese lightly and add the egg mixture, mix well until smooth.  Sieve the flour and baking powder into the mixture and fold in.  Add the lemon rind, juice, soured cream and sultanas - stirring gently until amalgamated.  Whisk the egg whited until stiff and fold into the mixture.  Pour the filling over the raw sponge mix, smooth over and sprinkle on the nutmeg.

Bake for approx 1 hour or until firm and spongy to the touch.  Turn off the heat and leaving the oven door ajar leave the cheesecake in the oven to cool.

Can be frozen.  Defrost at room temperature.

Please note:

I have also made this recipe as a raspberry and white chocolate cheesecake by missing out the lemon juice and rind and adding about 1 1/2 cups of fresh raspberries and about 1/2 to 3/4 cups of good quality white chocolate chunks……mmmmmm delicious!

Hi BuckeyeGirl

My friend uses Kraft Phillidelphia Soft cheese, I don't know if that's available in the USA though?  But any full fat soft cheese will do.

I should have said for the raspberry/white choc alternative I use approx 1 cup in the filling and place 1/2 cupfull on the top.  

I know that my friend doesn't add any more sugar to the Phillidelphia for this recipe – but if you've got a sweet tooth……