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
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.
Soften the cream cheese and beat with the sugar, a little vanilla essence, lemon juice and rind.
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.
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.
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.
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