Lemon Cheese Cake Recipe
This lemon cheese cake is a delightful and light dessert made with a lemon and almond flavored batter. Baked with sugar, flour, eggs, butter, lemon and almond with milk, the lemon cheesecake offers more taste without having a ver high calorie count.
Ingredients
240 gms. plain flour
240 gms. white butter
240 gms. castor sugar
4 eggs
1 tsp. baking powder
Few drops lemon essence
Few drops almond essence
Few drops lemon colouring
25 ml. milk
Directions
Sieve together the flour and baking powder.
Cream the butter and sugar until light & creamy.
Add the eggs, 1 at a time, beating well after each addition.
Fold in the flour mixture and mix gently, using cut and fold method.
Divide the dough into 2 portions.
Add the lemon essence and colouring to 1 portion and mix gently.
Add the almond essence to the other.
Lightly grease, a 2 litre dish, pour the lemon batter, and top with the white batter.
Pre heat the oven, on 'convection' at 190° C.
Bake at 190° C for 1 hour 20 minutes.
Cream the butter and sugar until light & creamy.
Add the eggs, 1 at a time, beating well after each addition.
Fold in the flour mixture and mix gently, using cut and fold method.
Divide the dough into 2 portions.
Add the lemon essence and colouring to 1 portion and mix gently.
Add the almond essence to the other.
Lightly grease, a 2 litre dish, pour the lemon batter, and top with the white batter.
Pre heat the oven, on 'convection' at 190° C.
Bake at 190° C for 1 hour 20 minutes.
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