Sultana Cheese Cake

Ingredients: (Pastry)

1 1/2 cups plain flour

2 tbsp icing sugar

1/2 cup custard powder (see above for box label)

1/2 tsp baking powder

125 gm butter, chopped

2-3 tbsp milk

Ingredients: (filling)

250 gm light cream cheese

250 gm cream cheese, softened

55 gm butter

1/4 cup sugar

2 eggs

1 tbsp finely grated lemon rind

2 tbsp of orange juice or lemon juice

3/4 cup sultanas

Method:

1. preheat oven to 180 deg. Brush a non-stick baking pan of 28 x 18 cm with melted butter and dust with plain flour. This is to prevent the cake from sticking to the pan.
2. Sift flour and baking powder into a bowl. Add butter, sugar and custard powder, rub with your fingertips until crumbly. Stir in enough milk to form a soft dough.
3. Roll two-thirds of the pastry between 2 sheets of baking paper to make a rectangle large enouge to line the base and sides of the pan. Trim the pastry edges and prick the pastry base randomly with a fork, then bake for 10 minutes. Allow to cool a little.
4. Filling - beat cream cheeses, butter and sugar until smooth.
5. Add in eggs, juice and rind - beat until combines. Stir in sultanas.
6. Pour tin the pan (into the baked pastry). Roll remaining pastry into a long rectangle, then cut into long strips. Lay strips in a lattice pattern over the cheesecake, gently press to the edge of the pastry shell and trim.
7. Bake for 30-35 minutes, or until set but not coloured. Leave cake to cool before cutting. May sprinkle with icing sugar before cutting.