Fresh Lemon Cheesecake
Over a year ago
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Ingredients
- 50g butter
- 100g crushed digestive biscuits
- 25g brown sugar
- 350g cream cheese. softened
- 75g caster sugar
- 6 tbsp lemon juice
- grated zest of 1 lemon
- 2 tbsp cold water
- 13g gelatine
- 150ml double cream. whipped until just stiff
- 7 inch flan tin. 1 ½ inch deep
- raspberries to decorate
Accompaniment
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Method
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1
1. Melt butter, add to biscuits and brown sugar. Press firmly into flan tin. Chill.
2. Put the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth. Place water in a bowl, sprinkle in gelatine, stir and leave until it turns spongy. Stand bowl over hot water and stir until the gelatine has dissolved.
3. Stir gelatine into the cheese mixture, stirring well. Fold in the whipped cream. Turn into flan tin and chill.
4. Garnish with raspberries before serving.
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