Lemon Cheesecake

This is the recipe from Stephen Bull where he has you start out by pre-heating the oven to 180 degrees c, and then never has you go back to it again (for the very good reason that this cheesecake requires no baking). I have an image of ovens the world over having been preheated to 180 degrees C, and still sitting there, waiting to be put to some use, many years after the cheesecake itself has been consumed.

Notwithstanding the editorial snafu, the recipe is excellent. Possibly even better the day after it has been made, when the texture has firmed even more. Rarely is there any left for the second day, however, since it is delicious and light and very, very moreish. A favourite with the Technical Dept.

For one 20 cm cheesecake, serves six.

Ingredients:

150g digestive biscuits; 50g & 125g butter; 150g sugar; 3 eggs, separated; 200g cream cheese; juice and zest of 2 lemons; 300 ml cream.

Method:

1. Melt the 50g butter, and blitz in a food processor along with the biscuits. Press the resultant mixture into the base of a pre-greased false-bottomed 20cm cake tin.

2. Process the remaining butter with the sugar, then add to this the egg yolks, cream cheese, lemon juice and zest. 

3. In two separate bowls, whisk the cream and the egg whites, so that each is stiff enough to hold its shape. Fold the lemon cheese mixture into the whisked cream, and then fold into this the beaten egg whites.

4. Heap the mixture into the cake tin - it should mound generously - and refrigerate for at least four hours.  If feeling festive, you could scatter more grated lemon zest over the top, to serve. Stand back for requests for second helpings.