Lemon Cheesecake

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the-gnole

Lemon Cheesecake

Post by the-gnole »

Lemon Cheesecake

500g (1lb) cottage cheese
14g (1/2 oz) envelope gelatine
3 large eggs
75g ( 3oz ) caster sugar
finely grated rind and juice of 1 large lemon
150ml ( 1/4 pint ) double cream
50ml ( 3 tablespoons ) water


for the crumb base
8 digestive biscuits
15ml ( 1 tablespoon ) caster sugar
50g ( 2oz ) butter



To make the crumb base

Crush the digestive biscuits and mix with sugar. Melt the butter in a saucepan and stir in the crumb mixture. Mix well, using a fork, and then sprinkle the crumb mixture evenly into the base of an 20cm ( 8 inch ) tin, press down firmly to form base.



To make the cheesecake.

Measure the water into a saucepan, sprinkle in the gelatine and soak for 5 minutes. Stir over a low heat until the gelatine has dissolved, then draw off the heat. Separate the eggs, placing the yolks in one basin and the whites in a second larger basin. Add the sugar and grated lemon rind to the yolks and beat well. Sieve in the cottage cheese and mix. Add the strained lemon juice to the dissolved gelatine and then stir the lemon and gelatine mixture into the cottage cheese, egg and sugar. Blend well. Lightly whip the cream and stiffly beat the egg whites. Fold both into the cheesecake mixture and blend gently but evenly together. Pour on top of the biscuit base. Chill in the fridge for several hrs until set.


This cheesecake can also be frozen, it has a shelf life of 2 months if frozen, ( although in this house it doesnt last any where near that long. )

p.s. Use a spring clip loose bottom cake tin, much easier to get cheesecake out of tin, if u dont have one then put the cheesecake mix in first, then the biscuit crumb on the top, that way once it is set you can just turn it upside down to get it out.

Top the cheesecake with fruit of your choice.

These cheesecakes usually take best part of an hour to make but well worth it.

Have fun making them and enjoy,