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Chilled Lemon Cheesecake
Preparation info
Serves
8
Difficulty
Medium
Appears in
The Times Calendar Cookbook
Published 1977
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.
Ingredients
4 tablespoons 15 g ½ oz
Method
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