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Lincolnshire potato cheesecake

I love to cook but I have a terrible habit of not reading recipes properly.  This potato cheesecake is a case in point.  Not only did I read it as potato pie, I also assumed it was savory!  All I can say is, its been a long week, and my enthusiasm for a potato based pie got the better of me.

I came across this recipe when reading about seasonal traditions associated with harvest and August.  I like the idea of celebrating and giving thanks for this year’s crops.  Although it has been a tough year as many of my crops have failed – peas, and broad beans in particular, or are very far behind due to the cold dry weather, the potato crop has been relatively successful.  I planted a short row of Swift 1st early, which proved to be lovely steamed or roasted.  The potatoes in this recipe were gifted from my friend’s mum and dad – who appropriately live in Lincolnshire.

So this little cheesecake/pie was made to give thanks for all the vegetables that I have successfully grown, and hopefully will continue to grow, as well as to all the home-grown fruit and vegetables people have shared with me.  Many thanks xx


  • Short crust pastry to cover 8 inch flan tin
  • 8 oz hot potatoes
  • salt
  • pinch of nutmeg
  •  4 oz soft butter
  • 3 oz castor sugar
  • 2 eggs beaten
  • Grated rind and juice of a lemon

Boil potatoes and put to one side.  Heat oven to 200 C / 180 C fan.  Sieve potatoes into bowl, add to this the butter, lemon juice and rind, sugar, and beaten eggs.  Mix ingredients together until forms a batter like constancy.  The recipe originally called for 4 oz of sugar, and I reduced it to 3 oz – I would be tempted to reduce it further as it was still quite sweet.  Line an 8 inch flan dish with rolled out shortcrust pastry, pierce base with a fork, and pour in the mixture.  Cook for 15-20 minutes or until the batter is set.  Serve this lovely lemony cheesecake with cream, or creme fresh





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