Lemon Delicious Cheesecake
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour 35 minutes
- 2x250g packets lemon biscuits (I used lemon crisps)
- 75g/2.7ozs. butter plus 1 tablespoon, melted
- 4 eggs, 2 of these separated
- 625g/22ozs. cream cheese
- 2/3 cup caster or superfine sugar
- 1/2 cup lemon juice
- 1/2 cup lemon curd
- 300ml/10.6flozs. cream
- 1/4 cup icing or powdered sugar
Step 1 - Preheat oven to 180C/350F. Line the base of a 20cm/8inch springform tin. Wrap it in two layers of foil. Process one packet of lemon cookies until they resemble fine crumbs. Then add the butter (reserve 1 tablespoon of the butter) and press into the base. Bake for 15 minutes and then cool.
Step 2 - Once the tin is cool, brush the side of the tin with the remaining tablespoon of butter brushing upwards. Get a water bath ready by putting on a kettleful of water onto the boil and have a large enough high sided baking tray ready.
Step 3 - With the two egg whites, whip these until soft peaks form (make sure that you use a very clean bowl and beaters) and whip until you get soft peaks. Place in another bowl. Then switch to a beater attachment and beat the cream cheese with the sugar, 4 egg yolks and 2 whites until smooth. Then add the lemon juice and then fold back in the 2 whipped egg whites and fold until there are no streaks of egg white. Pour into the prepared tin and then spoon 1/4 cup of the lemon curd on top and swirl it using a skewer. Reduce the heat to 150C/300F and bake in a water bath for 1 hour 20 minutes or until only the centre is slightly wobbly. Cool and refrigerate.
Step 4 - Before serving, place the other packet of lemon cookies around the edge. Whip the cream with the icing sugar and pile on top of the cake. Swirl the remaining 1/4 cup of lemon curd on top.