Chilled Cheesecake Recipe |
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You will need..... 12 oz. carton cottage cheese, sieved 1/4 pint single cream 4 level teaspoons powdered gelatin (1/2 oz.) 4 tablespoons cold water
2 large lemons
Preparation Time 3 eggs, separated
35 minutes
4 oz. castor sugar
1/4 pint double cream, lightly whipped
10 digestive biscuits, crushed
1 oz. demerara sugar
2 oz. butter, melted
For the decoration
4
oz. redcurrants
Butter an 8 inch deep cake tin. line first the sides, then the case with
greaseproof paper. Mix cottage cheese with single cream. Dissolve gelatin
with water in a small bowl placed over a pan of simmering water. Place
lemon juice and rind egg yolks and sugar in a large bowl over a pan of
simmering water. Whisk until thick and foamy, then remove from heat and
whisk until cool.
Blend together egg yolk mixture, gelatin and cottage cheese mixture.
Leave until thick but not set. Fold in whisked egg whites and double
cream. Turn into prepared tin. Chill until set.
Blend together biscuits, demerara sugar and butter. Sprinkle over
cheesecake. Press down lightly. Chill until firm. Turn cheesecake out on
to a 10 inch plate. Remove paper. Top with bunches of redcurrant. Serves
6 -8
Quick Tip
Using up egg yolks; if they are not needed at once cover with a layer of
water. Use to enrich a white sauce of soup, for home-made mayonnaise or
custard, or to add to scrambled egg.
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