Lemon Cheesecake

 

Serves 6 - 8 portions

Preparation:  20 mins

Chilling Time: 4 hours - best made the day before

 

 

This is another recipe we used to enjoy in the 1970's and is a good one for easy entertaining, especially as this can be prepared a day or two in advance and will freeze beautifully.   This will last 2-3 days in the fridge.

 

 

 

Ingredients

 

For the Base

 

• 1 pack of digestive biscuits

• 60g melted butter

• 2-3 desertspooons of cocoa powder (unless you use chocolate biscuits)

 

 

For the Filling

 

• 255g Philadelphia Full Fat Cream Cheese

• 3 large eggs, separated

• 56g castor sugar (add more if you wish this to be sweeter!)

• 285g double cream

• 15g gelatine or two teaspoons

• 5 tablespoons hot water

• Zest and juice of two lemons

 

 

For the Garnish

 

• Grated chocolate

 

 

 

Method

 

1. Stir the gelatine into hot water and place bowl over saucepan of boiling water to dissolve (you can using microwave sparingly for this).
    

2. Melt butter in a saucepan, stir in the cocoa powder.
    

3. Crush the digestive biscuits either in a plastic bag with a rolling pin, or in a food processor.
    

4. Stir the crumbs into the saucepan with the butter and cocoa and remove from the heat.
    

5. Pat into the base of an 8"  / 20.5 cm cake tin with a removeable base using a pestle.
    

6. Divide the yolks and whites of the eggs into separate clean and dry bowls.
    

7. Beat yolks into the cream cheese, adding the sugar and the cream.
    

8. Add the strained juice of the lemons together with the zest.
    

9. Stir in strained gelatin and finally, fold in the stiffly beaten egg whites.
    

10. Pour onto the biscuit base and refrigerate for at least 24 hours.
     

11. This cheese cake will keep in the fridge for 2-3 days and can be frozen very successfully.
     

12. Garnish with grated chocolate.