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Horse & Mill Pub Lemon Cheesecake Recipe

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This recipe for Horse & Mill Pub Lemon Cheesecake is from The Wyrley-Birch Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base:
¾ packet of Tennis Biscuits or any other plain biscuit
80ml or 50g Melted Butter

Filling:
250g Smooth Cream Cheese
100ml Castor Sugar
2 eggs separated
10ml Gelatine pdr
50ml Cold Water
5 ml Vanilla essence
1 tbsp Grated Lemon Zest
80ml Lemon Juice
pinch of salt
125ml Cream, Whipped
Directions:
Directions:
Base:
Crush biscuits and mix with melted butter. Press into a pie dish.
Place in fridge while making the filling.


Filling:
Using an electric beater, whisk the cream cheese, castor sugar and egg yolks until smooth.
In a small jug or cup, soften the gelatine in cold water and dissolve over low heat, a few seconds in microwave on defrost.
Slowly beat the gelatine into cheese mixture as you drizzle it directly onto beaters so that it doesn't form strings.
Add vanilla .

Whisk egg whites stiffly with a pinch of salt and fold into cheese mixture. Finally fold in the whipped cream.

Pour the filling onto the base and place in the fridge to set.

Can be served decorated with a little slice of lemon or flowers such as violets, violas or pansy.

 

 

 

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