Quick Lemon Cheesecake - Unlive by Lindsey

This is a very quick cheesecake and good to make in hot weather as there's no work involved.

Serves 6-8

Quick Lemon Cheesecake - Unlive by Lindsey
For the base:
 10 plain digestive biscuits, crushed to crumbs
 21/2 oz (60g) butter
 1 teaspoon soft brown sugar
For the filling:
 12oz (350g) cottage cheese
 21/2oz (60g) golden caster sugar
 grated zest and juice of 2 lemons
 2 large egg yolks
 1/2oz (10g) powdered gelatine
 1/4 pint (150ml) double cream
You'll also need an 8-inch (20 cm) flan tin or sponge tin with a loose base, lightly oiled.


First prepare the base by melting the butter in a small saucepan, then combining it with the biscuit crumbs and sugar. Spoon the crumb 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 remove it from the heat and leave it on one side. Now put the egg yolks, sugar and cheese in a liquidiser, blend for about one minute, then add the lemon juice and rind and the gelatine poured through a strainer. Blend again until everything is thoroughly mixed and the mixture is absolutely smooth. Next, in a basin, whip the double cream till 'floppy'; add that to the liquidiser and blend again for just a few seconds. Now pour the mixture on to the biscuit base, cover with foil and chill thoroughly for at least 3 hours. Before serving you can, if you wish, add a few thin slices of lemon to decorate.

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