225 g full fat soft cheese
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 2 lemons
2 egg yolks
300 ml double or whipping cream
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 2 lemons
2 egg yolks
300 ml double or whipping cream
to decorate
small mint leaves whisked egg white caster sugar (superfine granulated)
method
1. Soften the cheese in a mixing bowl. Beat in the caster sugar, lemon rind and juice and the egg yolks.
2. Whip the cream until it is thick and fold into the cheese mixture.
3. Spoon into a dampened metal 'bombe' mould, or a freezerproof jelly mould.
4. Put into the freezer and freeze until quite firm and icy.
5. Meanwhile, prepare the decoration.
6. Dip the mint leaves into whisked egg white, then dust evenly with caster sugar. Allow to dry at room temperature.
7. Carefully unmould the frozen lemon cheesecake on to a serving dish and decorate with the frosted mint leaves.
Serve immediately.
2. Whip the cream until it is thick and fold into the cheese mixture.
3. Spoon into a dampened metal 'bombe' mould, or a freezerproof jelly mould.
4. Put into the freezer and freeze until quite firm and icy.
5. Meanwhile, prepare the decoration.
6. Dip the mint leaves into whisked egg white, then dust evenly with caster sugar. Allow to dry at room temperature.
7. Carefully unmould the frozen lemon cheesecake on to a serving dish and decorate with the frosted mint leaves.
Serve immediately.
serving amount
serves 4-6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
