Lemon Cheese Cake Recipe
Ingredients
| Cream cheese | 2 Pound | |
| 3 tablespoons lemon juice rind of 1 lemon finely grated 1/2 pound sugar | ||
| Salt | 1 Pinch | |
| Egg yolks | 4 | |
| Whipping cream | 1/2 Pint | |
| 1 1/2 tablespoons unfavoured gelatine powder | ||
| 1 plain sponge cake cut in half lengthwise. | ||
Directions
Mix cream cheese, lemon juice, rind, sugar, salt and egg yolks and whip for 10 minutes.
In a separate bowl, whip cream until stiff.
Stir gelatine into 1/4 cup cold water and beat until gelatine dissolves.
Add gelatine to cream cheese mixture.
Fold in whipped cream.
In ungreased spring form pan, place one thin layer of sponge cake on bottom and cover with cream cheese mixture.
Place second layer of sponge cake on top and refrigerate for 4 to 6 hours.
To serve, sprinkle with icing sugar and serve with fresh seasonal berries.
In a separate bowl, whip cream until stiff.
Stir gelatine into 1/4 cup cold water and beat until gelatine dissolves.
Add gelatine to cream cheese mixture.
Fold in whipped cream.
In ungreased spring form pan, place one thin layer of sponge cake on bottom and cover with cream cheese mixture.
Place second layer of sponge cake on top and refrigerate for 4 to 6 hours.
To serve, sprinkle with icing sugar and serve with fresh seasonal berries.
Chef
