Lemon and Sultana Cheese Cake

Ingredients (serves 6)
150 gr Digestive biscuits
50 gr butter, melted
500 gr Mascarpone cheese
200 ml creme fraiche
2 egg yolks
100 gr caster sugar
2 tbsp cornflour
75 gr golden sultanas
grated rind of 1 lemon
icing sugar, for dusting

Pre-heat the oven to 190°C. Place the biscuits in a strong plastic bag and crush with a rolling pin to form crumbs. Mix the melted butter and press into the base of a 20 cm spring-form cake tin. Pop into the freezer for 5 minutes or so to set. Using electric beaters, mix together the Mascarpone, creme fraiche, egg yolks, caster sugar and cornflour until well blended. Stir in the sultanas and lemon rind and spoon over the crumb base smoothing over the surface. Place on a baking sheet and bake for 40 minutes until golden. It will be fairly wobbly, but don't worry, it will set as it cools. The cake sometimes cracks, but you can avoid this by allowing it to cool slowly. Turn off the oven, open the door and allow it to cool as the oven does. When completely cool, place in the fridge for at least an hour or two, but preferably overnight. Carefully remove from the tin and dust with icing sugar.