Cheesecakes can be awfully solid. This one has a very light topping and the strong lemon flavour cuts the richness of the cream cheese.
Put the biscuits in a food processor with the butter and whiz to a crumb. Put this into a
Grate the zest from
Preheat oven to 160°C/325°F/ gas 3.
Beat the cheese with an electric whisk until smooth, then beat in the
With a clean whisk, beat the egg whites until peaks start to form. Add the remaining
Stand the tin in a water bath and bake for 60 minutes, when the cheese should be set and golden. Remove, allow to cool and refrigerate for at least 4 hours or, better still, overnight.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.