100 g (4 oz) digestive biscuits
40 g (1 1/2 oz) butter
15 g (1 tbsp) sugar
5 g (1 tsp) cinnamon
40 g (1 1/2 oz) butter
15 g (1 tbsp) sugar
5 g (1 tsp) cinnamon
for thr Filling
225 g (8 oz) cottage cheese
225 g (8 oz) curd cheese
2 eggs, separated
50 g (2 oz) sugar
5 g (1 tsp) lemon rind
50 g (2 oz) raisins
50 g (2 oz) sultanas
225 g (8 oz) curd cheese
2 eggs, separated
50 g (2 oz) sugar
5 g (1 tsp) lemon rind
50 g (2 oz) raisins
50 g (2 oz) sultanas
method
1. Crush the biscuits and mix with melted butter, sugar and cinnamon.
2. Press over the base of a 20 cm (8 in) tin.
3. Strain the cottage cheese so that the lumps are as small as possible.
4. Beat with the curd cheese until smooth.
5. Mix the egg yolks with the cheese. Beat in the sugar and grated lemon rind and stir in the fruit.
6. Beat the egg whites until they are stiff but not dry.
7. Gently fold into the cheese mixture.
8. Pour the filling onto the base and bake for 40 minutes at 170°C (325°F) Gas 3.
9. Cool in the oven with the door slightly open.
2. Press over the base of a 20 cm (8 in) tin.
3. Strain the cottage cheese so that the lumps are as small as possible.
4. Beat with the curd cheese until smooth.
5. Mix the egg yolks with the cheese. Beat in the sugar and grated lemon rind and stir in the fruit.
6. Beat the egg whites until they are stiff but not dry.
7. Gently fold into the cheese mixture.
8. Pour the filling onto the base and bake for 40 minutes at 170°C (325°F) Gas 3.
9. Cool in the oven with the door slightly open.
serving amount
serves 6 - 8
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