A light, mousse-like lemon cheesecake. Delicious on its own or served with fresh berries or passionfruit
- 150g (5oz) digestive biscuits, finely crushed
- 75g (3oz) butter, melted
- 400g (14oz) cream cheese
- 100g (4oz) caster sugar
- 2 eggs, separated
- 2 unwaxed lemons, zest finely grated and juice reserved
- 4 leaves gelatine
- 150ml (1/4 pt) double cream
- a 20cm (8in) spring-form tin, base lined with baking parchment
A microplane grater is fantastic for removing the zest of citrus fruits. Also great for parmesan, root ginger and nutmeg. Decorate cheesecakes with fruit at the last minute so that the juices don’t seep into the filling and spoil the appearance.
For the base, place the biscuits and butter in a bowl, stir well then press into the base of the tin. Chill in the fridge whilst you make the filling.
Place the gelatine leaves in a bowl of cold water to soften. Place the lemon juice in a saucepan and bring to the boil. Remove the pan from the heat, squeeze the excess water from the gelatine leaves and add to the lemon juice, swirling the pan to dissolve thoroughly. Set aside.
Place the cream cheese, sugar, egg yolks and lemon zest in a large bowl and beat well until thick and smooth. Gradually add the lemon juice and gelatine mixture beating well. Lightly whip the cream to soft peak stage and fold into the cheese mixture. Whisk the egg whites to stiff peak stage and fold into the cheesecake mixture until thoroughly combined. Pour into the tin and smooth the top. Chill for a minimum of six hours or preferable overnight. The cheesecake will keep for 3 days, covered in the fridge.