Lemon And Sultana Cheesecake recipe
information
265 Calories per serving
For the base:
3 large digestive biscuits
4 teaspoons margarine
4 teaspoons margarine
For the topping:
zest and juice of 1/2 a lemon
1 oz (30 g) sultanas
3 oz (90 g) cottage cheese
3 oz (90 g) curd cheese
5 tablespoons caster sugar
5 fl oz (150 ml) low fat natural yogurt
2 tablespoons hot water
1 tablespoon gelatine
1 large egg white (size 1 or 2)
pinch of cream of tartar
1 oz (30 g) sultanas
3 oz (90 g) cottage cheese
3 oz (90 g) curd cheese
5 tablespoons caster sugar
5 fl oz (150 ml) low fat natural yogurt
2 tablespoons hot water
1 tablespoon gelatine
1 large egg white (size 1 or 2)
pinch of cream of tartar
For decoration:
thin slices of lemon
method
1. Finely grate the zest from the lemon and wrap in clingfilm. Squeeze the juice from the lemon half and leave the sultanas soaking in the lemon juice while preparing the other ingredients.
2. Place the biscuits in a plastic bag and crush with a rolling pin to make fine crumbs. Melt the margarine and stir in the biscuit crumbs. mix well, then press firmly into a 6 inch (15 cm) loose-bottomed cake tin or flan tin.
3. Beat together the cheeses, lemon zest and caster sugar; gradually add the yogurt.
4. Pour the hot water into a cup or small basin; sprinkle in the gelatine and stir well. Stand the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
5. Stir the dissolved gelatine, sultanas and lemon juice into the cheese mixture and leave until beginning to set.
6. Whisk the egg white and cream of tartar until peaking. Using a metal spoon, fold the egg white evenly into the cheese mixture, then spoon over the biscuit base and chill until completely set.
7. To serve, remove the base from the cake or flan tin, then slide a spatula or palette knife under the biscuit base and slide the cheesecake onto the serving plate. Decorate with the lemon slices.
2. Place the biscuits in a plastic bag and crush with a rolling pin to make fine crumbs. Melt the margarine and stir in the biscuit crumbs. mix well, then press firmly into a 6 inch (15 cm) loose-bottomed cake tin or flan tin.
3. Beat together the cheeses, lemon zest and caster sugar; gradually add the yogurt.
4. Pour the hot water into a cup or small basin; sprinkle in the gelatine and stir well. Stand the cup in a saucepan of simmering water and leave until the gelatine has completely dissolved.
5. Stir the dissolved gelatine, sultanas and lemon juice into the cheese mixture and leave until beginning to set.
6. Whisk the egg white and cream of tartar until peaking. Using a metal spoon, fold the egg white evenly into the cheese mixture, then spoon over the biscuit base and chill until completely set.
7. To serve, remove the base from the cake or flan tin, then slide a spatula or palette knife under the biscuit base and slide the cheesecake onto the serving plate. Decorate with the lemon slices.
serving amount
serves 4
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