Baked Lemon and Sultana Almond Cheesecake

2012-10-05 02.51.05

Here, I am trying to recreate one of my favourite childhood desserts- Marks and Spencer lemon and sultana cheesecake. It was my mum’s favourite too but then I think they changed the recipe and it got too sweet and she went off it. I think it would still be nice if you omitted the brown rice syrup but I do like to add a bit of sugar!

I based it on this recipe for almond feta which was very successful for me!


200g ground almonds

Juice and zest of 3-4 small lemons (mine yielded about 100ml juice)

100ml water

½ tsp salt

1 tbsp brown rice syrup

50g sultanas

Put all the ingredients except for the sultanas in a blender and blend into a thick cream texture.

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Mix in the sultanas and put in a muslin cloth within the bowl that you will bake it in.

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Tie up the muslin cloth and leave in the fridge for several hours. A small amount of liquid will drain off.

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Unwrap, place the block of cheesecake back into the bowl and bake in the oven at 180’C for half an hour.

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Allow to chill and serve sliced!

2012-10-04 07.22.33I think it’s quite close to the original Marks and Spencer cake I was recreating, with a nice almondy edge!


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