Lemon cheesecake

Recipe from: 4/11/1996 12:00:00 AM
Ingredients 13
Servings 8
Time 25 min

Ingredients

  • CRUST
  • 250
    g
    wholewheat biscuits, crushed
  • 80
    ml
    butter, melted
  • FILLING
  • 2
    lemons (juice and grated rind)
  • 7
    ml
    gelatine
  • 80
    ml
    castor sugar
  • 250
    g
    smooth cottage cheese
  • 250
    ml
    sour cream
  • 2
    egg whites
  • SYRUP
  • 3
    lemons (juice and grated rind)
  • 80
    ml
    castor sugar
 

Method

10 min
 
Spray a 20 x 28 cm loose-based pie dish with nonstick spray. Mix the biscuits and melted butter and line the bottom and sides of the pie dish with the mixture. Chill until needed. Mix the lemon juice and rind for the filling and sprinkle with the gelatine. Heat slowly until the gelatine has just melted. Do not bring to the boil. Cool slightly. Mix the castor sugar, cottage cheese and sour cream and add the gelatine mixture. Mix well. Whisk the egg whites until stiff peaks form and fold into the gelatine mixture. Turn into the prepared crust and chill until set. Blend the lemon juice and rind and castor sugar and heat slowly until the sugar has melted. Bring to the boil and boil for 5 minutes or until the syrup has thickened slightly. Cool completely. Serve with the tart. Serves 8.
 

Read more on: fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.