This is not the easiest recipe. However, it is worth the effort. Warning – it is VERY rich, and this recipe will easily serve 10-12.
4 Tablespoons water
½ oz. Gelatine
4 oz caster sugar
12 oz cream cheese
¼ pt single cream
¼ pt double cream
Juice and zest of 2 lemons
For biscuit crust –
8 oz digestive biscuits
4 oz butter
2 oz caster sugar
- Put the water into a bowl, sprinkle on gelatine and leave 10 minutes to soften. Separate the eggs and put whites to one side.
- Mix the egg yolks and sugar together in a bowl and stand it over a saucepan of gently steaming water. Whisk until mixture is thick and the whisk leaves a trail when lifted. Remove from heat and whisk until cold.
- Stand the bowl containing the gelatine in the saucepan of hot water and stir until dissolved. Allow to cool slightly, and then pour slowly into the egg yolk mixture, stirring all the time.
- Blend the single cream and the cheese together, add to the egg mixture with lightly whisked double cream, lemon juice and zest. Leave in a cool place until just on point of setting. Add the stiffly-beaten egg whites and fold into mixture with a large metal spoon or spatula. Rinse out a 20.5 cm spring-opening tin with cold water. Pour in the mixture and put in fridge until set.
- Melt the butter. Crush the biscuits and mix with the melted butter and sugar. Sprinkle over the surface of the cheesecake and press down lightly. Return to fridge for about one hour, then remove from tin.