3/4 stick (6 Tbsp) 75 g butter or margarine
175 g water biscuits, finely crushed
grated rind of 1/2 lemon
salt
175 g water biscuits, finely crushed
grated rind of 1/2 lemon
salt
for the filling
225 g full fat soft cheese
2 eggs, separated
grated rind and juice of 1 lemon
1 x 200 g (7 oz) can sardines in oil, mashed
2/3 cup (150 ml) 1/4 pt soured cream
2 hard-boiled eggs, finely chopped
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
2 eggs, separated
grated rind and juice of 1 lemon
1 x 200 g (7 oz) can sardines in oil, mashed
2/3 cup (150 ml) 1/4 pt soured cream
2 hard-boiled eggs, finely chopped
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
for the topping
2/3 cup (150 ml) 1/4 pt soured cream
1 x 175 g can brisling (baby sardines), drained
parsley sprigs
1 x 175 g can brisling (baby sardines), drained
parsley sprigs
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with the lemon rind and salt and pepper to taste.
2. Press evenly over the bottom of a greased loose-bottomed 18 - 20/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, lemon rind and juice, sardines, soured cream, hard-boiled eggs 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. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
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. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
8. Spread the soured cream over the top of the cheesecake.
9. Garnish with the brisling and small sprigs of parsley.
2. Press evenly over the bottom of a greased loose-bottomed 18 - 20/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, lemon rind and juice, sardines, soured cream, hard-boiled eggs 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. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
5. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.
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. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
8. Spread the soured cream over the top of the cheesecake.
9. Garnish with the brisling and small sprigs of parsley.
serving amount
serves 6-8
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