Lemon Cheesecake
Over a year ago
6,008 views
Ingredients
- 6 oz digestive or Nice biscuits
- 3 oz butter
- 5 tbsp gelatine
- 3 eggs.separated
- 4 oz caster sugar
- 2 lemon rind plus juice of it
- 1 lb cottage cheese
- ¼ pt double cream
- 4 oz strawberries or fruit in season
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
Simple dish which uses cottage cheese and cream for the filling which is baked and topped with fruit
Method
-
1
1. Line the sides of the cake tin with a strip of greaseproof.
2. Crush the biscuits to crumbs.
3. Melt the butter and stir in the crumbs to mix.
Sprinkle evenly over the base of the tin and press down.
4. Chill until firm.
5. Spoon the very hot water into a cup.Sprinkle over the gelatine and stir until completely dissolved.Keep warm.
6. Put the egg yolks in a large basin.Add the sugar and finely grated lemon rind,then place over a pan of hot water and whisk until frothy and light.Strain the lemon juice into the mixture.
7. Remove from heat and whisk the dissolved gelatine into the egg mixture.Sieve the cottage cheese,and add to the whisked egg yolk mixture.
Mix them well.
8. Leave until beginning to set,then whisk the egg whites to soft peaks.Whisk the cream to the same consistency as the egg whites.Fold the egg whites and the cream into the setting lemon mixture and pour the completed mixture into the cake tin.
Chill in fridge until set.
Decorate with halved strawberries or prepared fruit of choice.
Comments (0)