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)
½ tsp salt
1 tbsp brown rice syrup
Put all the ingredients except for the sultanas in a blender and blend into a thick cream texture.
Mix in the sultanas and put in a muslin cloth within the bowl that you will bake it in.
Tie up the muslin cloth and leave in the fridge for several hours. A small amount of liquid will drain off.
Unwrap, place the block of cheesecake back into the bowl and bake in the oven at 180’C for half an hour.
Allow to chill and serve sliced!