Lemon Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

Base:
4 oz. digestive biscuits
2 oz. butter, melted

Filling:
2-1/2 oz. caster sugar
12 oz. cottage cheese
2 egg yolks
Grated rind and juice of 2 lemons
1/2 gram powdered gelatine, dissolved
5 fluid oz. double cream
Grapes and mint leaves, for garnish

INSTRUCTIONS

Crush biscuits finely and mix well with the melted butter. Place in an 8-inch loose-bottom cake tin and press mixture in firmly. Place tin in refrigerator.

Place cottage cheese in food processor with the sugar and blend until smooth. Add the egg yolks, lemon juice and dissolved gelatine and blend until incorporated. Fold in the lightly-whipped cream and pour onto the chilled base. 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.

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Tagged: cheesecakes, desserts, lemoncheesecake add tags

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