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Ingredients

• 50 g self raising flour
• 0.5 tsp baking powder
• 50 g butter
• 275 g caster sugar
• 5 large eggs
• 400 g Philadelphia Original, softened
• 40 g plain flour
• grated rind and juice of 1 lemon
• 75 g sultanas
• 142 ml carton sour cream

Instructions

Preheat oven to 170 °C, 325oF, Gas Mark 3. Grease a 22 cm (8 1/2 inch) spring form cake tin. Sift the self raising flour and baking powder into a bowl. Add the fat, 50 g of the sugar and 1 egg, mix well then beat for 2-3 minutes. Spread over the base of the prepared tin.

Separate the remaining eggs. Whisk together the egg yolks and remaining sugar until thick and creamy. Add to the Philadelphia and mix in well. Fold the flour into the Philadelphia mixture along with the lemon rind and juice, sultanas and soured cream.

Whisk the egg whites until stiff then fold into the mixture. Pour into the tin and bake for 1 1 1/4 hours until firm yet spongy to the touch. Turn the oven off and leave for 1 hour with the door ajar. Remove the cheesecake from the oven and leave to cool completely, ideally overnight. Before serving carefully removed from the tin.