1 stick (8 Tbsp)100 g butter or margarine
175 g water biscuits, finely crushed
grated rind of 1 lemon
salt
freshly ground black pepper
175 g water biscuits, finely crushed
grated rind of 1 lemon
salt
freshly ground black pepper
for the filling
450 g full fat soft cheese
grated rind and juice of 1 lemon
4 eggs, separated
about 225 g cooked fresh or canned salmon, flaked
1/2 medium cucumber, peeled and coarsely grated
300 ml double or whipping cream
4 tbsps mayonnaise
salt
freshly ground black pepper
40 g powdered gelatine
8 tbsps water
grated rind and juice of 1 lemon
4 eggs, separated
about 225 g cooked fresh or canned salmon, flaked
1/2 medium cucumber, peeled and coarsely grated
300 ml double or whipping cream
4 tbsps mayonnaise
salt
freshly ground black pepper
40 g powdered gelatine
8 tbsps water
for the topping
6 tbsp thick mayonnaise
thin lemon slices
cucumber slices
paprika
thin lemon slices
cucumber slices
paprika
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the water biscuit crumbs with the lemon rind 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 while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, egg yolks, flaked salmon, grated cucumber, cream, mayonnaise 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.
7. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until set.
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 mayonnaise evenly over the top of the cheesecake.
10. Garnish with thin lemon and cucumber slices and sprinkle with paprika.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the lemon rind and juice, egg yolks, flaked salmon, grated cucumber, cream, mayonnaise 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.
7. Spoon the mixture into the prepared tin and shake the tin gently to level the surface. Chill for 3-4 hours or until set.
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 mayonnaise evenly over the top of the cheesecake.
10. Garnish with thin lemon and cucumber slices and sprinkle with paprika.
serving amount
serves 10-12
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