1 thin sponge layer, 25-30 cm in diameter and 1 cm thick
for the filling
450 g full fat soft cheese
4 eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
6 tbsps sweet white vermouth
300 ml double or whipping cream
30 g powdered gelatine
6 tbsps water
175 g seedless green grapes, skinned and halved
4 eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
6 tbsps sweet white vermouth
300 ml double or whipping cream
30 g powdered gelatine
6 tbsps water
175 g seedless green grapes, skinned and halved
for the topping
small clusters of grapes
2 egg whites, lightly whisked
caster sugar (superfine granulated)
300 ml double or whipping cream, whipped
2 egg whites, lightly whisked
caster sugar (superfine granulated)
300 ml double or whipping cream, whipped
method
1. Press the sponge layer into a greased loose-bottomed 25-30 cm/10-12 inch round cake tin, trimming the cake to fit exactly into the bottom of the tin.
2. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, 100 g / 4 oz of the sugar, lemon rind and juice, vermouth and cream.
3. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
4. Leave to one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture, together with the halved and skinned grapes.
6. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
7. Meanwhile, prepare the topping. Dip the clusters of grapes into the whisked egg white and dust with caster sugar to give a thin even coating. Leave to one side until the sugar coating has set.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Pipe whipped cream on top of the cheesecake and decorate with the frosted grapes.
2. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, 100 g / 4 oz of the sugar, lemon rind and juice, vermouth and cream.
3. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture.
4. Leave to one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture, together with the halved and skinned grapes.
6. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until the filling is set.
7. Meanwhile, prepare the topping. Dip the clusters of grapes into the whisked egg white and dust with caster sugar to give a thin even coating. Leave to one side until the sugar coating has set.
8. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
9. Pipe whipped cream on top of the cheesecake and decorate with the frosted grapes.
serving amount
serves 10 - 12
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