Preparation Time: 45mins
Serving Size: 16 small slices, 12 large slices
INGREDIENTS
Base
200g (approx. 14) crushed digestive biscuits
6 Tbsp sugar
½ tsp ground cinnamon
100g butter, melted
Filling
4 tsp (20 ml) powdered gelatine
¼ cup (60 ml) fresh lemon juice
3 eggs, separated
180g castor sugar
250 ml double cream, at room temperature
500g cream cheese, at room temperature
1 tsp vanilla extract
METHOD
1.) Lightly oil (the bottom only of) a 23cm springform cake tin.
2.) Crush the biscuits to a sand-like consistency in a food processor. If you don't have a food processor, place the biscuits in a plastic bag and crush with a rolling pin. Mix the crushed biscuits, 6 Tbsp sugar, ½ tsp cinnamon and 100g melted butter until well combined.
3.) Press the crumb mixture into the bottom of the cake tin. Use a spoon to spread the mixture initially and then apply pressure to create a solid base.
4.) Place the base in the freezer for a few hours or bake for 10 min at 180°C so that you have a firm base.
5.) Sprinkle the 4 tsp gelatine powder over the 60ml lemon juice. Leave aside for 5 minutes to sponge.
6.) Whisk the egg whites until the soft peak stage. Add the castor sugar a little at a time and whisk until stiff and shiny.
7.) In a seperate bowl, whisk the 250ml double cream until the soft peak stage.
8.) Whisk together the cream cheese and egg yolks and fold the whipped cream and vanilla extract into this mixture.
9.) Us a spatula to fold the egg whites into the cheese mixture and mix well (do this slowly and gently so that you don't knock the air out of the mixture)
10.) Melt the gelatine and lemon juice in the microwave (approx 30 sec) and gently (but quickly) fold the gelatine into the cheese mixture.
11.) Taste and add extra lemon juice if needed.
12.) Pour the cheesecake filling into the prepared tin (that already has the set base in it).
13.) Cover with cling film/foil and leave in the fridge until firmly set (at least 6 hours).
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