Lemon Cheesecake

[PassionateChefsDie]

Lemon Cheesecake

A Lemon Cheesecake modify by replacing a bit of the cream and lemon juice with another puree to make different flavours. But remember the gelatine sets this much. It's a big recipe think its a 12" loose based 2" high about 16 healthy portions

• lb Cream Cheese
  
• lb Cottage Cheese
  
• T Water
  
• Leaves Bronze Gelatine
  
• Lemons (4 zest on Grater, 8 juice)
  
• pt Double Cream
  
• Egg Whites
  
• oz Caster Sugar
  
• Biscuits and Butter for base(Shortbread/Digestives)
  

Make base crushed biscuits with melted butter, place in tin pressing down with spoon not to much butter just enough to bind, should be like wet sand and set in fridge.

Blend cheeses together until smooth, whilst gelatine is soaking in additonal water. When cheese is smooth incorparate the cream slowly if this helps make the cheese smooth (more so if your doing this all by hand)

Whisk egg whites with sugar until firm whilst doing this, bring lemon juice and zest to boil(If using a puree only use a little bit and add the rest where the cream goes!) with 4 Tbsp of water dissolve drained gelatine in this dont boil just melt.

Add gelatine mix when cool not cold, fold in egg whites the more gentle you are the lighter the cheesecake but mix in egg whites. Pour onto base and then fridge until set.

Keywords: Dessert, Intermediate, Cheese, Cake

( RG1263 )