hello, this is the recipe that my mother taught me, (though she got it from a book). It's delicious!

Lemon Cheesecake

1 cake tin (very lightly oiled) with a removable bottom about 8-9 inches in diameter.

4oz (140g) digestive biscuits
2oz (70g) butter or margarine

Put the biscuits into a clear bag and then smash them into very small crumbs. Melt the butter in a saucepan, then mix it with the biscuit crumbs in a bowl. Put the mixture into the lightly oiled tin, and press down quite hard and evenly (the base will probably only be a few milliemetres thick).

1/2 oz (15g/1 packet) gelatin
3 tablespoons of water

Put the gelatin and the water into a cup. Always put the water in first and then the gelatin second. Stir the gelatin when it first goes in a little, so that the powder doesn't stick to the sides. Put the cup in a small saucepan of slightly simmering water (not boiling). Leave the cup for 10 minutes or until the gelatin looks clear.

2 egg yolks
12oz (340 g) cottage cheese
2.5 oz (70 g) caster sugar
2 lemons (juice and rinds)

Use a cheese grater (with very small holes) to scrape the rinds from the lemons into tiny tiny pieces. Now put the lemon juice, lemon rinds, egg yolks, cottage cheese, caster sugar and the gelatin into a blender. Blend it all together until smooth (so about a minute). It's a good idea to have these other ingredients prepared before you make the gelatin so that the gelatin doesn't have time to get cold and go hard before you mix it with everything else.

5 fluid oz (about 150 ml) double cream

Whip the double cream until it is floppy (not hard). Pour it into the blender with everything else, and then blend for a few seconds. Then pour the whole mixture over the biscuit base, cover the tin with foil, and put in the fridge for at least 3 hours.

After you take it out of the tin, decorate with grapes halves of whatever you like...

Good luck!!

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