1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g gingernut biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g gingernut biscuits, finely crushed
for the filling
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt double or whipping cream
4 tbsp lime marmalade
15 g powdered gelatine
4 tbsp water
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt double or whipping cream
4 tbsp lime marmalade
15 g powdered gelatine
4 tbsp water
for the topping
4 tbsp lime marmalade
50 g toasted nuts, chopped
whipped cream (optional)
50 g toasted nuts, chopped
whipped cream (optional)
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind and juice, cream and lime marmalade.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Warm the lime marmalade gently until it is of a soft spreading consistency. Cool slightly, then spread over the top and sides of the cheesecake.
12. Coat the sides of the cheesecake evenly with the chopped toasted nuts.
13. For additional decoration, pipe with a little whipped cream.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind and juice, cream and lime marmalade.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
9. Chill for 3-4 hours or until the filling is set.
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Warm the lime marmalade gently until it is of a soft spreading consistency. Cool slightly, then spread over the top and sides of the cheesecake.
12. Coat the sides of the cheesecake evenly with the chopped toasted nuts.
13. For additional decoration, pipe with a little whipped cream.
serving amount
serves 8
rate this recipe
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