This cheesecake was a big hit at our BHK charity cake sale this weekend #cookforukraine
2 x 320g sheets puff pastry
flour, for rolling
200g soft cheese
100ml double cream
60g caster sugar
splash vanilla extract
finely grated zest of 1/2 lemon (optional)
beaten egg or milk, to glaze
icing sugar, to dust
1 Preheat the oven to 200C, gas 6. Open out a sheet of pastry and use to line a parchment-lined baking tray (mine was 23cm x 33cm) rolling it out a little if needed so it comes about 1cm up the sides.
2 Beat together the soft cheese, cream, sugar, vanilla and lemon zest, if using. Pour over the pastry.
3 Open out the second sheet of pastry and prick lightly with a skewer. Lay on top of the filling and pinch the pastry edges to seal together roughly.
4 Brush the surface with egg or milk then bake for about 30 minutes until puffed and dark golden.
5 Leave to cool then dust with icing sugar and cut into rectangles to serve.