Fresh Lemon Cheesecake with Frosted Grapes
The frosted grapes on the top make this an attractive dinner party dessert.
For the base:
4oz (110g) digestive biscuits crushed into crumbs.
2oz (50g) butter.
for the filling:
2 1/2 oz (60g) caster sugar.
12oz (350g) cottage cheese.
2 large eggs yolks.
Grated rind and juice of 2 lemons.
1/2 oz (10g) powdered gelatine.
5 fl.oz (150ml) double cream,
for the topping:
4oz (110g) seedless grapes.
1 egg white,caster sugar.
- First prepare the base of the cheesecake by melting the butter in a small saucepan,
- then mix the melted butter with the biscuit crumbs in a bowl.
- Spoon the mixture into the prepared tin and press it well down all over as evenly as possible,
- Now put the gelatine, along with 3 tablespoons of cold water, into a small cup and stand this in a small saucepan of barely simmering water. Leave it for about 10 minutes or until the gelatine looks clear and transparent. Then put it to one side.
- Now put the egg yolks, sugar and cheese in a liquidiser, blend for a minute,
- then add the lemon juice and rind plus the gelatine (pour the gelatine through a strainer)
- Blend again until everything is thoroughly mixed and the mixture is absolutely smooth.
- Now whip up the cream until you get a floppy consistency, pour this into the liquidiser and blend again for just a few seconds.
- Next pour the whole mixture over the biscuit base, cover with foil and chill for a minimum of 3 hours. (I freeze mine usually, and it freezes very well).
- To decorate, whisk up the left-over egg whites.
- Break the grapes into little clusters of 2 or 3 grapes and dip each bunch, first into the egg white, then into a saucer of caster sugar.
- Leave them spread out on greaseproof paper for a couple of hours before decorating the top of your cheesecake.
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