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About this recipe:
Using a springform cake tin gives this dessert a slightly more finished look, but it will work just as well made in a bowl or plastic container; in which case scoop the cheesecake into bowls and serve. You can find this recipe and lots more desserts in my book "One More Slice" (see footnote for more details).
4 free-range eggs
finely grated zest of 1 lemon
200g cream cheese
400ml double cream
200g digestive biscuits, crushed
fresh figs, red currants or other berries, to decorate
30 min › Extra time:
4 hr freezing › Ready in:
4 hr 30 min
Separate the yolks from the whites. beat the yolks, sugar and zest in a bowl until fluffy, then mix in the cream cheese.
Whip the double cream until fluffy and fold it into the mixture.
Whip the egg whites until stiff and carefully fold these into the mixture.
Layer the crushed biscuits with the mixture in a springform cake tin. Start and finish with layers of biscuit crumbs.
Tap the tin lightly against the table to disperse any air bubbles. Frezze the cake for 3 or 4 hours, until it is slightly frozen.
Release the clip on the springform tin so that the cheesecake comes away freely. Serve it with figs, red currants or other berries. About my book:
One More Slice is published by
New Holland Publishers, price £12.99.
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