Chilled Lemon Cheesecake from The Times Calendar Cookbook by Katie Stewart
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 s
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Cooking tools:
- Saucepan
- Measuring cup
- Stove
- Wooden spoon
- Mixing bowl
- Whisk
- Grater
Ingredients
- 50 g/2 oz butter
- 1 level tablespoon castor sugar
- 450 g/1 lb cream cheese
- juice and finely grated rind of 2 lemons
- 8 digestive biscuits
- 1 170 - g/6- fl oz carton double cream
- 3 large eggs
- 100 g/4 oz castor sugar
- 4 tablespoons water
- 15 g/½ oz powdered gelatine
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