1 stick (8 Tbsp)100 g butter or margarine
175 g water biscuits, finely crushed
3 tbsp chopped fresh parsley
salt
freshly ground black pepper
175 g water biscuits, finely crushed
3 tbsp chopped fresh parsley
salt
freshly ground black pepper
for the filling
450 g full fat soft cheese
grated rind and juice of 1 lemon
4 eggs, separated
1 tbsp tomato puree (paste)
300 ml soured cream
salt
freshly ground black pepper
30 g powdered gelatine
8 tbsps water
175 g smoked salmon trimmings, chopped
75 g stuffed olives, halved
grated rind and juice of 1 lemon
4 eggs, separated
1 tbsp tomato puree (paste)
300 ml soured cream
salt
freshly ground black pepper
30 g powdered gelatine
8 tbsps water
175 g smoked salmon trimmings, chopped
75 g stuffed olives, halved
for the topping
3 tbsp thick mayonnaise
4 tbsp chopped fresh parsley
175 g full fat soft cheese
juice of 1/2 lemon
8 stuffed olives, sliced
4 tbsp chopped fresh parsley
175 g full fat soft cheese
juice of 1/2 lemon
8 stuffed olives, sliced
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the water biscuit crumbs with the parsley and salt and pepper to taste.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, egg yolks, tomato puree, soured cream and salt and pepper to taste.
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 and fold lightly but thoroughly into the cheese mixture, together with the chopped smoked salmon and the stuffed olives.
7. Spoon the mixture into the tin, chill for 3-4 hours.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Spread the side of the cheesecake evenly with the mayonnaise and coat with the chopped parsley.
10. Beat the cheese with the lemon juice until soft, and pipe on the cheesecake.
11. Garnish with sliced stuffed olives.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, egg yolks, tomato puree, soured cream and salt and pepper to taste.
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 and fold lightly but thoroughly into the cheese mixture, together with the chopped smoked salmon and the stuffed olives.
7. Spoon the mixture into the tin, chill for 3-4 hours.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Spread the side of the cheesecake evenly with the mayonnaise and coat with the chopped parsley.
10. Beat the cheese with the lemon juice until soft, and pipe on the cheesecake.
11. Garnish with sliced stuffed olives.
serving amount
serves 10 - 12
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