---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Honey And Lemon Cheesecake
  Categories: Desserts, Cakes
       Yield: 12 Servings
  
       6 oz Rich shortcrust pastry
       2    Eggs
       1 lb Curd cheese
       6 tb Thick honey
       2    Lemons
       4 oz Sultanas
  
   Preheat the oven to 400F. Roll out dough and use to line 8 1/2 inch
   loose-bottomed flan tin, reserving any trimmings. Pick bottom. Bake blind
   for 10 min, then remove form oven and reduce temperature to 350F. Separate
   the eggs. Put the yolks into a bowl with the cheese, honey and the grated
   rind of one of the lemons. Squeeze juice from both lemons and add to the
   bowl with the sultanas. Mix well. In another bowl, whisk the egg whites to
   soft peaks and fold into the cheese mixture with a metal spoon. pour into
   flan case and smooth the surface. Roll out dough trimmings and cut into
   thin strips with a pastry wheel. Arrange in a lattice pattern over the
   filling. Bake for 50-55 minutes till set. Cool in tin, then turn out and
   serve cold By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996
  
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