1/2 stick (4 Tbsp) 50 g butter or margarine
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g digestive biscuits
finely crushed generous pinch of Mixed Spice (All Spice / Pumpkin pie spice)
generous pinch of grated nutmeg
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
100 g digestive biscuits
finely crushed generous pinch of Mixed Spice (All Spice / Pumpkin pie spice)
generous pinch of grated nutmeg
for the filling
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt double or whipping cream
4 tbsp crab apple jelly (or other fruit jelly)
15 g powdered gelatine
5 tbsp apple juice
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
2/3 cup (150 ml) 1/4 pt double or whipping cream
4 tbsp crab apple jelly (or other fruit jelly)
15 g powdered gelatine
5 tbsp apple juice
for the topping
3 tbsp crab apple jelly
2/3 cup (150 ml) 1/4 pt double or whipping cream, whipped
2/3 cup (150 ml) 1/4 pt double or whipping cream, whipped
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs together with the spices.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind and juice, cream and crab apple jelly.
4. Put the gelatine and apple juice 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, then whisk in the remaining caster sugar. 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 the filling is set.
8. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
9. Melt the crab apple jelly in a saucepan over a gentle heat. Allow to cool, then spread evenly over the top of the cheesecake and decorate with the cream.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind and juice, cream and crab apple jelly.
4. Put the gelatine and apple juice 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, then whisk in the remaining caster sugar. 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 the filling is set.
8. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
9. Melt the crab apple jelly in a saucepan over a gentle heat. Allow to cool, then spread evenly over the top of the cheesecake and decorate with the cream.
serving amount
serves 8
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