Lemon Cheesecake (mum’s recipe)

Ingredients
¾ lb (340g) cream cheese (Philadelphia)
4 oz (113g) fine sugar (azúcar fino)
Vanilla essence (couple of drops)
Juice and grated zest (cáscara) of ½ lemon
3 eggs
½ oz (14g) powdered gelatine (see note below*)
½ pint/10 fluid ounces (296ml) double cream (nata para montar)
6 oz (170g) digestive biscuits
3 oz (85g) melted butter (mantequilla derritida)
Coarsely grated chocolate (chocolate Valor)
Icing Sugar (azúcar glás)

*In Spain, neutral gelatine can also be found in sheets (Ducros “Vahiné Gelatina Alimentaria”). Soak 3 sheets in a deep dish of cold water until soft (5-10mins). Drain thoroughly, then dissolve in a few spoons of hot water. IF USING MERCADONA’S OWN SHEETS OF GELATINE, YOU’LL NEED 6-8, AS THEY’RE MUCH SMALLER.

Method
Soften the cream cheese and beat with the sugar, a little vanilla essence, lemon juice and rind.
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Beat in the egg yolks, then stir in the dissolved gelatine and fold in the whipped cream. When on the point of setting, fold in the stiffly beaten egg whites.
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Spoon the mixture into a cake tin 9 inches (23cms) in diameter and 4 inches (10cms) deep, lined with greaseproof paper (papel vegetal). Crush the digestive biscuits and mix with the butter. Spoon evenly over cheesecake mixture. Cover and refrigerate until set.
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Unmould cheesecake carefully onto a plate and peel off the greaseproof paper.
Sprinkle the top with a little grated chocolate and dredge with icing sugar.
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Alternatively, if you prefer, you can top the cheesecake with a layer of lemon curd:
I use the BBC Food recipe: http://www.bbc.co.uk/food/recipes/lemon_curd_68499.pdf

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