This delicious lemon-flavoured cheesecake makes a superbly rich dessert for a dinner party. Decorate with whipped cream and crystallized lemon if liked.4 oz. crushed digestive biscuits
1½ oz. butter, melted
1 oz. gelatine
4 tablespoons cold water
1 whole egg
2 egg yolks
4 oz. plus
2 tablespoons sugar
½ teaspoon salt
2 fl. oz. milk juice and grated rind of
12 oz. cottage cheese
5 fl. oz. double cream , beaten until thick but not stiff
2 egg whites
In a medium-sized mixing bowl, combine the crushed biscuits and melted butter with a wooden spoon.
Lightly press the crumb mixture into an 8-inch spring-form pan, covering the bottom evenly. Set aside.
In a small saucepan, dissolve the gelatine in the water over low heat. Remove the pan from the heat and set aside to cool.
In another mixing bowl, beat the whole egg, egg yolks, 4 ounces sugar, the salt and milk together with a wire whisk or rotary beater.
Pour the mixture into a medium-sized saucepan and place it over low heat. Cook, stirring constantly, for 3 to 4 minutes or until the custard thickens. Do not let the custard boil or it will curdle.
Remove the pan from the heat and stir in the cooled gelatine.
Set the pan aside until the mixture has cooled to room temperature.
Mix in the lemon juice and rind, cottage cheese and the remaining sugar. Fold in the cream.
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the cheese mixture.
Spoon the mixture into the crumb crust and place the pan in the refrigerator. Leave the cheesecake to chill for at least 2 hours, or until it is set.
Remove the cheesecake from the spring-form pan and place it on a decora-tive serving plate. Serve immediately.