Non-organic lemons are treated with waxes and fungicides that cannot be completely removed through washing. So it is important to use organic citrus fruit for their zest. One cheesecake can be sliced to serve any number from 4 to 8, depending on greed!
For the crust:
200g ground almonds
3 tablespoons sugar
50g organic butter, melted
pinch of salt
Preheat the oven to 180C/gas mark 4. Combine the crust ingredients and press evenly into the base of a 25cm/10in spring-form cake tin. Bake for ten minutes then leave to cool on a wire rack.
For the filling:
1kg cream cheese
350g granulated sugar
grated zest of one organic lemon
2 tablespoons lemon juice
4 organic eggs, beaten
Beat together the cream cheese, sugar, lemon zest and juice until creamy. Beat in the eggs a little at a time. Spread over the crust. Put the tin on a baking tray and bake for about 45 minutes, until the centre wobbles slightly when the tin is tapped.
For the topping:
250ml sour cream
4 tablespoons sugar
1 tablespoon lemon juice
Combine the ingredients and spread over the cheesecake. Bake for another five minutes. Cool in the tin on a wire rack, then cover and chill in the fridge for at least three hours. Run a knife around the sides of the cheesecake. Release the spring clip and remove the sides of the tin and base. Serve chilled.
