Lemon

The most delicious pudding on the planet. Never gone wrong for me, but can curdle.

This is a fabulous soup to replace sorbet at a dinner party for those amongst us who can't have sugar

Needs to explain what the texture should be like in the middle of the cake and prehaps a picture of a finished product

If you're in the UK, full fat soft cheese = Philadelphia. You can also use a generous spoon or two of lemon curd for the topping instead of crystallized lemon slices.

If you whip the egg whites well enough you will get a fluffy texture. If you use less or don't whip a lot then you will get a denser cheesecake. Tastes vary.

The amount of gelatin stated in the recipe was not correct when using sheets of gelatin. I would suggest you follow the instructions on the gelatin packet on how much to use for a firm set for about 500-600 ml of liquid, and use that along with the suggested amount of water.

Very good end result, cheesecakes are great!

This recipe i think you should cut down a little on the ingredients for example like u put 'beaten edd to mix' which mean to some people beat the egg then put it in. If i did this recipe i would of put 1 egg or how many eggs you would need

I think that this recipe reads melon instead of lemon!