Chilled Lemon Cheesecake

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This cheesecake, set with gelatine, has a smooth, mousse-like texture and a crunchy biscuit base. It makes a very nice spring dessert and is particularly good served with strawberry or raspberry sauce.


  • 4 tablespoons water
  • 15 g/½ oz powdered gelatine


Measure the water into a saucepan, sprinkle in the gelatine and set aside to soak for 5 minutes. Stir over low heat until the gelatine has dissolved; draw off the heat ready to use.

Separate the eggs, placing the yolks in one basin and the whites in a second larger basin. Add the sugar, lemon juice and finely grated lemon rind to the egg yolks. Place the basin over a saucepan half fille