Rub some butter around the inside of a 20cm/8” round cake tin or insert a baking liner.
Put the cream cheese and crème fraiche into a mixing bowl.
Finely grate the lemons and squeeze the juice into the bowl.
Break the eggs into the bowl and beat everything together.
Tip the sponge mix into the bowl and stir until well combined.
Spoon the mixture into the prepared cake tin and smooth the top.
Bake for 20-25 minutes until set at the edges but still wobbly in the middle.
Turn off the oven and leave the cake to cool in the oven for 30 minutes.
Remove the cake from the oven and turn it back to its original temperature.
Put the sour cream and one tablespoon of sugar into a bowl and stir to combine.
Gently spread the mixture over the top of the cake.
Return the cake to the oven and cook for 5 minutes.
Take the cake out of the oven and leave it to cool.
When cold refrigerate until ready to serve.
20cm/8” round cake tin with a spring-form or push up base and 2 x mixing bowls
180°C, Fan 160°C, 350°F, Gas 4
Fist time I have tried this recipe and it won’t be the last ,I followed the recipe to the letter and also used an 8 inch loose bottom cake tin ,I buttered the bottom and sides liberally and put baking paper around the side only ,hot the bottom for ease of cutting the cake ,and served orange , grape and banana fruit salad with it for desert on Easter Sunday lunch .