3/4 stick (6 Tbsp) 75 g butter
175 g (6 oz) plain chocolate whole wheat biscuits, rougly crushed
8 oz (225 g) cottage cheese
4 oz (100 g) full fat soft cheese
pared rind and juice of 1 large lemon
2/3 cup (150 ml) 1/4 pt soured cream
3 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
15 ml (3 level tsp) gelatine
two 432 g (14 1/2 oz) cans sliced pineapple. with juice
60 ml (4 level tbsp) sieved apricot jam
175 g (6 oz) plain chocolate whole wheat biscuits, rougly crushed
8 oz (225 g) cottage cheese
4 oz (100 g) full fat soft cheese
pared rind and juice of 1 large lemon
2/3 cup (150 ml) 1/4 pt soured cream
3 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
15 ml (3 level tsp) gelatine
two 432 g (14 1/2 oz) cans sliced pineapple. with juice
60 ml (4 level tbsp) sieved apricot jam
method
1. Melt the butter in a pan. Stir the biscuits into butter. Press the crumb mixture into a 23 cm (9 inch) spring-release cake tin and refrigerate to set.
2. Place the cottage and full fat soft cheeses, lemon rind, 45 ml (3 tbsp) lemon juice and the soured cream in a blender and switch on until smooth.
3. Whisk the egg yolks and sugar until thick. Soak the gelatine in 45 ml (3 tbsp) of water in a small bowl. Dissolve by standing the bowl in a pan of simmering water. Whisk into the egg yolks with the cheese mixture.
4. Drain and roughly chop three-quarters of the pineapple, reserve juices. Whisk the egg whites until stiff. Fold into the setting cheese mixture with the chopped pineapple. Pour into crust and refrigerate.
5. Carefully remove the sides of the cake tin then, using a fish slice, lift and slide the cheesecake off the base on to a serving plate.
6. Decorate with reserved pineapple. Boil down juices with the jam to a thick glaze, cool, spoon over pineapple.
2. Place the cottage and full fat soft cheeses, lemon rind, 45 ml (3 tbsp) lemon juice and the soured cream in a blender and switch on until smooth.
3. Whisk the egg yolks and sugar until thick. Soak the gelatine in 45 ml (3 tbsp) of water in a small bowl. Dissolve by standing the bowl in a pan of simmering water. Whisk into the egg yolks with the cheese mixture.
4. Drain and roughly chop three-quarters of the pineapple, reserve juices. Whisk the egg whites until stiff. Fold into the setting cheese mixture with the chopped pineapple. Pour into crust and refrigerate.
5. Carefully remove the sides of the cake tin then, using a fish slice, lift and slide the cheesecake off the base on to a serving plate.
6. Decorate with reserved pineapple. Boil down juices with the jam to a thick glaze, cool, spoon over pineapple.
serving amount
serves 10
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