Lemon Bistro Cheesecake - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup self-rising flour
1/3 cup butter, cubed
1/3 cup sugar
1/4 cup lemon juice
None None Filling
1 2/3 lbs cream cheese, chopped
1 cup sugar
4 None large eggs
1 None lemon, finely grated zest
1 tbsp lemon juice
2/3 cup heavy cream
1/4 cup all-purpose flour
None None Ground nutmeg, to dust
None None Powdered sugar, to dust
None None Whipped cream, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 9 inch springform pan.
Sift flours together into a large bowl. Use fingertips to rub in butter until mixture resembles breadcrumbs. Stir in sugar. Gradually mix in enough juice to form a pliable dough. Wrap in plastic wrap and chill for 30 mins.
Roll out pastry between 2 sheets of baking paper to a circle large enough to line base and sides of pan. Trim edges. Chill for 10 mins.
Prick pastry base with a fork, line with baking paper and fill with pie weights. Bake for 10 mins. Remove paper and weights and allow to cool.
To make filling, beat cream cheese and sugar in a bowl until creamy. Add eggs one at a time, beating well after each addition. Blend in zest, juice, cream and flour, until smooth.
Pour filling mixture into crust and bake for 50-55 mins. Allow to cool completely in pan. Dust with ground nutmeg and powdered sugar, slice into wedges and serve with whipped cream.