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@Crispin_Glover
The Flannery Family Polish-Jewish (via Israel) Lemon Cheesecake
2oz self-raising flour
1 and a half oz of plain flour
2oz of butter
10 oz of caster sugar
5 eggs
1 lb of cream cheese (like Philadelphia, must be full-fat)
1 unwaxed lemon
150 ml of sour cream
9" spring-lock cake tin
Base
Cream the butter and 2 oz of caster sugar. Add 1 egg. Beat well and sift in self-raising flour. Mix and spread in bottom of buttered cake tin.
Filling
Separate 4 eggs, whisk yolks with remaining sugar until smooth and creamy. Beat in the cream cheese, then sift the plain flour, the juice and zest of the lemon (but not the pith!), and the sour cream. Beat until creamy. Whisk the egg whites until stiff then fold into the mixture. Pour the mixture into the tin and back in a pre-heated oven at 170 degrees celsius for 1 hour, making sure not to open the door. Then turn the oven off, open the oven door slightly and leave for another hour. Leave to cool for 2/3 hours.
Notes
Sorry about the muddled measurements. It's worth cutting a slice after it's baked, as it's lovely warm and light. It'll take a day in the fridge to come to it's full lemony maturity.