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Semolina Cheesecake

3 oz butter
cup castor sugar
1 lb ricotta cheese
3 oz ground almonds
Grated rind and juice of a lemon
1/3 cup fine semolina
3 oz sultanas
3 eggs, separated
Almond halves to decorate top

Brush a shallow 11 inch by 7 inch tin with melted butter and line the base with greaseproof paper and dust lightly with flour.

Cream butter and sugar, add cheese, beating well.

Beat in the almond, lemon rind and juice, semolina, sultanas and egg yokes.

Whip egg whites until peaks hold their shape and fold into cheese mixture.

Turn into tin and decorate the top with the almond halves.

Bake in a moderate oven for 20 minutes, reduce heat to slow and bake a further 40 minutes until cooked.

Cool and cut into squares to serve.

Use a large mixing bowl.