lundi 6 octobre 2008

Lemon Cheesecake

Ingredients :

Biscuit base :
1 cup crushed digestive biscuits
1/3 cup butter, melted

Filling :
½ cup (100 grams) cream
juice of 2 lemons
1 teaspoon lemon rind, grated
1 cup cream cheese (preferably Mascarpone)
½ cup castor sugar

Lemon sauce :
3 tablespoons sugar
1 teaspoon corn flour
1 tablespoon lemon juice
½ teaspoon lemon rind, grated
½ teaspoon butter

2 - 3 drops of lemon essence
a drop of yellow food colouring (optional)

Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 17.5 cm loose bottomed pie dish. Chill until firm.
Whisk the cream in a clean dry bowl till soft peaks form. Keep aside.

Mix the lemon rind, lemon juice, cream cheese and sugar till smooth. Fold in the whipped cream gently so that it does not curdle or split.
Spread the filling over the biscuit base and chill until firm.

For the lemon sauce, combine the sugar with ½ cup of water in a saucepan and heat till the sugar is dissolved. Dissolve the cornflour in 2 tablespoons of water and add it to the sugar syrup. Heat stirring continuously till the mixture thickens. Add the butter and mix well. Cool and add the lemon juice, lemon rind, lemon essence and yellow food colouring . Mix well and keep aside.
For the garnish, remove the cheese cake from the mould and place on a serving plate. Pour the lemon sauce on top and refrigerate again.
Serve chilled.

1 commentaire:

Dr Burger a dit…

Nice stuff! I'm enjoying reading your blog here!