Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 150 g digestive biscuits or 150 g coconut biscuits, crushed; 100 g butter; 30 ml gelatin; 60 ml water, cold; 125 ml milk; 2 eggs, separated; 200 g sugar; 2 lemons, juice and rind of, fresh grated; 10 ml vanilla essence; 500 g cream-style cottage cheese; 250 ml cream, whipped

11 ingredients

15 steps

Ingredients

150 g digestive biscuits or 150 g coconut biscuits, crushed
100 g butter
30 ml gelatin
60 ml water, cold
125 ml milk
2 eggs, separated
200 g sugar
2 lemons, juice and rind of, fresh grated
10 ml vanilla essence
500 g cream-style cottage cheese
250 ml cream, whipped

Directions

1

Mix the butter and biscuits together and press into the base of a springform tin.
2

Sprinkle the gelatin over the water, allow to become spongy.
3

Dissolve by placing over boiling water or microwave for 30 seconds on medium.
4

Combine milk, egg yolks, and sugar in a pan; place on medium heat and cook, stirring until slightly thickened.
5

Pour in dissolved gelatin and lemon rind.
6

Set aside to cool slightly.
7

Beat lemon juice and vanilla into cheese, then gradually stir in the gelatin mixture.
8

Fold in stiffly beaten egg whites and three quarters of the whipped cream.
9

Pour over pie crust.
10

Refrigerate for several hours until firmly set.
11

Remove from springform and decorate with the remaining cream.
12

Variations: the lemon can be omitted, add extra vanilla to taste.
13

The top can be finished off with berries such as black cherries or cape gooseberries.
14

Drain the juice of the berries and sprinkle 15 ml gelatin over the juice, heat to dissolve, add the berries, and cool slightly.
15

Pour over cheesecake in springform and leave to set.