Fresh Lemon Cheesecake with Frosted Grapes Recipe
Ingredients
| Digestive Biscuits - 4 ounces, crushed into fine crumbs | ||
| Butter | 2 Ounce | |
| Caster sugar | 2 1/2 Ounce (For the Filling) | |
| Cottage cheese | 12 Ounce (For the Filling) | |
| Egg yolks | 2 (For the Filling) | |
| Rind of Lemons - 2 | ||
| Lemon juice | 2 Teaspoon (For the Filling) | |
| Powdered gelatin | 1/2 Ounce (For the Filling) | |
| Double cream | 5 Fluid Ounce (For the Filling) | |
| Seedless grapes | 4 Ounce (To decorate) | |
| Egg white | 1 (To decorate) | |
| Caster Sugar | ||
Directions
MAKING
1) Into a saucepan, melt the butter and add the crushed biscuits to it
2) Mix well and spread the crumbs into a prepared flan tin and smooth out evenly
3) Into a cup, empty the gelatin and with 3 tablespoons of water stand this in some simmering water
4) Leave to dissolve
5) Into a bowl, add the egg yolks, sugar and cheese and blend well using a mixer
6) Add lemon juice, lemon rind and gelatin together through a sieve
7) Blend together till mixed
8) Whip the cream and add this to the cheese mixture
9) Pour this mixture over the biscuit base, and cover with foil
10) Chill in the refrigerator for at least 3 hours
11) Whip the egg whites
12) Coat the grapes in bunched into the egg white and then dip into the caster sugar
13) Leave them onto a greased sheet for drying
SERVING
14) Serve the cheesecake into 6 wedges garnished with the sugar coated grapes
1) Into a saucepan, melt the butter and add the crushed biscuits to it
2) Mix well and spread the crumbs into a prepared flan tin and smooth out evenly
3) Into a cup, empty the gelatin and with 3 tablespoons of water stand this in some simmering water
4) Leave to dissolve
5) Into a bowl, add the egg yolks, sugar and cheese and blend well using a mixer
6) Add lemon juice, lemon rind and gelatin together through a sieve
7) Blend together till mixed
8) Whip the cream and add this to the cheese mixture
9) Pour this mixture over the biscuit base, and cover with foil
10) Chill in the refrigerator for at least 3 hours
11) Whip the egg whites
12) Coat the grapes in bunched into the egg white and then dip into the caster sugar
13) Leave them onto a greased sheet for drying
SERVING
14) Serve the cheesecake into 6 wedges garnished with the sugar coated grapes
Chef
