Lemon Cheesecake

Name: Lemon Cheesecake
Ingredients: 4 oz. digestive biscuits; 2 oz. butter, melted; 2-1/2 oz. caster sugar; 12 oz. cottage cheese; 2 egg yolks; 2 lemons, grated rind and juice of; 1/2 oz. powdered gelatine, dissolved; 5 fl. oz. double cream; Grapes and mint leaves, for garnish

9 ingredients

7 steps

Ingredients

4 oz. digestive biscuits
2 oz. butter, melted
2-1/2 oz. caster sugar
12 oz. cottage cheese
2 egg yolks
2 lemons, grated rind and juice of
1/2 oz. powdered gelatine, dissolved
5 fl. oz. double cream
Grapes and mint leaves, for garnish

Directions

1

Crush biscuits finely and mix well with the melted butter.
2

Place in an 8-inch loose-bottom cake tin and press mixture in firmly.
3

Place tin in refrigerator.
4

Place cottage cheese in food processor with the sugar and blend until smooth.
5

Add the egg yolks, lemon juice and dissolved gelatine and blend until incorporated.
6

Fold in the lightly-whipped cream and pour onto the chilled base.
7

Put the cake in the refrigerator for about three hours, until set, then carefully remove from the tin and garnish with grapes and mint leaves.