1.Break the digestive biscuits into a big plastic bag. Roll a rolling pin over the bag to crush the biscuits into crumbs.
2.Melt the butter in a pan over a low heat. Turn off the heat, then stir the biscuit crumbs into the butter.
3.Turn on the oven(150oC/300oF/Gas mark 3). 4.Grease the cake tin. Tip the biscuit crumbs into it and press them down firmly with a spoon.
5.Bake the biscuit base for 20 minutes. 6.Meanwhile, separate the eggs into two different bowls.
7.Beat together the cheese ad egg yolks. Stir in the sugar, cream, lemon juice and cornflour. Mix them well.
8.In a separate bowl, whisk the egg whites until they are firm and form peaks. This may take some time.
9.Add them to the cheese mixture. Turn them over gently with a metal spoon until they are mixed in.
10.Pour the mixture onto the biscuit base and smooth it level. Then, put it in the oven and bake it for 50-55 minutes.
11.Turn off the oven, but leave the cheesecake to cool inside it. This will stop the top of the cheesecake from cracking.
|Butter Or Margarine||85g|
|Lemon||Juice Of 1|
When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.