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home > recipes > cheesecakes > lemon cheesecake 2
from Newport, UK For the base:- 7 oz crushed digestive biscuits (about 14 biscuits) 1 tblsp castor sugar 1/4 teaspoon each of ground cinnamon and nutmeg 5 oz melted butter For the filling:- 1 sachet of gelatine softened in 2-3 fl oz hot water 1 tblsp grated lemon rind 3 fl oz lemon juice 250 grm cottage cheese 4 oz castor sugar Large can of evaporated milk 1 tsp of vanilla essence For the glaze:- 2-3 oz sugar (depending on how sharp you want the glaze) 1 tblsp corn flour 6 fl oz lemon juice (make up with water if required) Yellow food colouring. The Base Combine all ingredients and press into a greased 9" spring form tin and refrigerate. The filling Soften gelatine in hot water and add the lemon rind. Mix in lemon juice. Cream cottage cheese and sugar together. Whip evaporated milk and vanilla essence until soft peaks form. Beat the gelatine mix into the milk. Pour onto base and chill. The Glaze Mix sugar and corn flour in a saucepan. Blend in the lemon juice. Stir over a low heat until boiling. Stir in food colouring until required colour is achieved. Allow to cool slightly and spoon over cheesecake

Lemon Cheesecake 2


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keyword: lemon
keyword: cheesecake
ethnicity: english
recipes for cheesecakes
recipes by davidflee
Email Address:
(posted November 25, 2002)

from Newport, UK

For the base:-

7 oz crushed digestive biscuits (about 14 biscuits)
1 tblsp castor
sugar
1/4 teaspoon each of ground
cinnamon and nutmeg
5 oz melted
butter

For the filling:-

1 sachet of gelatine softened in 2-3 fl oz
hot water
1 tblsp grated
lemon rind
3 fl oz
lemon juice
250 grm
cottage cheese
4 oz castor
sugar
Large can of
evaporated
milk
1 tsp of
vanilla essence

For the
glaze:-

2-3 oz
sugar (depending on how sharp you want the glaze)
1 tblsp
corn flour
6 fl oz
lemon juice (make up with water if required)
Yellow food colouring.


The Base
Combine all ingredients and press into a greased 9" spring form tin and refrigerate.

The filling
Soften gelatine in hot water and add the lemon rind. Mix in lemon juice.
Cream cottage
cheese and sugar together.
Whip evaporated
milk and vanilla essence until soft peaks form.
Beat the gelatine mix into the milk.
Pour onto base and chill.

The
Glaze
Mix
sugar and
corn flour in a saucepan. Blend in the lemon juice.
Stir over a low heat until boiling.
Stir in food colouring until required colour is achieved.
Allow to cool slightly and spoon over
cheesecake




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