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chilled cheesecake

Submitted by Jane01 11 June 2009



12oz cottage cheese sieved,1/4 pt single cream,4 level teasps powdered gelatine (1/2 oz),4 tblsps cold water,2 large lemons,3 eggs separated,4oz caster sugar,1/4 pt double cream lightly whipped,10 digestive biscuits crushed,1oz demerara sugar,2oz butter melted


Butter an 8 wide deep cake tin, line the sides, then the base with greaseproof paper.
Mix cottage cheese with single cream
dissolve gelatine in cold water in a small bowl placed over a pan of simmering water.
Place lemon rind and juice, egg yolks and sugar in a large bowl over a pan of simmering water, whisk until thick and creamy, then remove from heat and whisk until cool.
Blend together egg yolk mixture, gelatine and cottage cheese mixture, leave until thick but not set.
Fold in the whisked egg whites and double cream.
Turn into prepared tin and chill until set.
Blend together biscuits, demerara sugar and melted butter, sprinkle over cheesecake and press down lightly.
Chill until firm.
Turn out onto a 10 plate, remove paper.
Decorate if you wish with a little fresh fruit.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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