Ingredients

	Pastry base
	225g plain flour + a pinch of salt
	100g butter
	50g caster sugar (not in stock)
	1 beaten egg
	1-2 tablespoons of water
	Filling
	100g large raisins (washed and dried with kitchen paper)
	100g unsalted butter
	50g caster sugar (not in stock)
	550g Labneh cheese
	2 eggs
	1 lemon – the rind plus one tablespoon of juice
	125ml soured cream for decoration (not in stock

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Continental Cheesecake

Ingredients

Pastry base
225g plain flour + a pinch of salt
100g butter
50g caster sugar (not in stock)
1 beaten egg
1-2 tablespoons of water
Filling
100g large raisins (washed and dried with kitchen paper)
100g unsalted butter
50g caster sugar (not in stock)
550g Labneh cheese
2 eggs
1 lemon – the rind plus one tablespoon of juice
125ml soured cream for decoration (not in stock

Directions

Labneh/ Labnah/ labni is a wonderful soft cheese that tastes really good and with half the fat and calories of other cream cheese, it is definitely the healthy option! If you have the time, nothing beats making your own labneh, but if you don’t, it doesn’t matter as baking this delicious cheesecake will win you much applause from the family!

Steps

1 Done	1 Set the oven to 190C/Gas 5. Prepare a 20cm round medium spring tin by lining with cooking parchment.
2 Done	2 Make the pastry first. Pour the flour and salt into a large bowl. Add the butter and rub into the flour until it resembles breadcrumbs
3 Done	3 Add the sugar, the beaten egg and one tablespoon of water. Mix well to form a soft dough. If necessary, add a little more water.
4 Done	4 Knead the pastry until it is nice and smooth.
5 Done	5 Roll out the pastry on a floured surface and use it to line the tin.
6 Done	6 Prick the bottom of the pastry case with a fork and bake in the oven for 20 minutes. Set aside.
7 Done	7 Beat the filling butter and sugar together. Grate the lemon rind and add with the Labneh. Beast the mixture well.
8 Done	8 Add the eggs and beat the mixture again.
9 Done	9 Sprinkle the bottom of the pastry case with the raisins.
10 Done	10 Pour in the cheese mixture and level using a knife.
11 Done	11 Bake in the centre of the oven for about 30 minutes.
12 Done	12 Stir the soured cream well and pour thickly over the top of the cheesecake. Pop the cheesecake back in the oven for a further ten minutes.
13 Done	13 Turn the oven off and leave the cheesecake to cool down in the oven.
14 Done	14 Decorate with your favourite summer berries or thinly sliced kiwifruit t and some grated plain chocolate.