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2011 Cooking Club Week 14: Lemon Cheesecake
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11-04-2011 9:52am#12011 Cooking Club Week 14: Lemon Cheesecake
This recipe is an amalgamation of a recipe off a Weetabix box and a recipe from Home Ec. class years ago. Serves 6-8 (or 2 in my house…). Contains raw egg white. Preparation time: 30 mins. Setting time: 4 hours.
Ingredients:
Base:
6oz digestive biscuits (13-15 biscuits)
50g butter, plus a little bit extra to grease the cake tin
25g brown sugar
1 tblsp golden syrup
Topping:
2 egg whites
150 ml natural yoghurt
200 ml boiling water
Pack of Chivers lemon jelly (or whatever flavour you prefer)
200-225 g cream cheese (ie 1 pack of Philadelphia)
Optional: Chocolate for decoration
Lighter options: Low-fat cream cheese, fat-free natural yoghurt, sugar free jelly and less brown sugar. Top with fruit and it's one of your 5-a-day.
You will also need: Loose bottomed cake tin (9 inches or smaller, any bigger and you’ll have a very thin cheesecake), whisk, a couple of mixing bowls and a measuring jug. Food processor is handy, but not essential.
Base:
Grease the cake tin.
Put the butter, brown sugar and golden syrup in a pan over low heat (around gas mark 2) and allow to melt, stir until everything is mixed together.
While you wait for the butter/sugar/syrup mixture to melt, break up the digestive biscuits. If you have a food processor, they can be blitzed. If not, just put the biscuits in a plastic sandwich bag and channel your anger. My weapon of choice is a rolling pin.
Stir the biscuit crumbs through the melted-together ingredients. At first it looks like there isn’t enough mixture to coat the biscuits, but keep stirring and it will be fine. Make sure the biscuit is well coated and thoroughly mixed through.
Put the biscuit mixture into the cake tin, and press into the base using the back of a spoon. This might take a bit of patience as the mix is a bit sticky, but again, it will eventually spread out to cover the base. Pressing rather than spreading the mixture usually works a bit better. In the picture below I didn't do a very good job breaking up the biscuits and could probably have done with one or two more to make the mixture drier, but it still tasted good.
Leave the base aside to cool while making the topping.
Topping:
Whisk the egg whites. (The only reason I do this first is because the whisk is still clean so there is no risk of a bit of fat preventing the whites from whisking. If you whisk the egg whites at a later stage, make sure the whisk is clean and free from grease)
Break up the jelly and put it in the 200ml boiling water. Stir really well until the jelly is COMPLETELY dissolved. I’m sure this is obvious to everyone, but if you don’t dissolve the jelly properly you’ll end up with a very runny cheesecake all over the table and a few solid lumps left on the plate. Very embarrassing, so it’s well worth the few minutes stirring to avoid this happening.
Leave the dissolved jelly aside to cool.
Mix the cream cheese and yoghurt together until the mixture is smooth.
Mix the jelly through the cream cheese/yoghurt. It doesn’t matter if the jelly is still slightly warm. I usually stir the jelly through a bit before using the whisk, otherwise it splatters everywhere. It can be helpful to use a fairly big bowl to avoid a mess.
When the jelly is evenly mixed through, fold in the whisked egg whites.
Again, I usually fold with the spoon and then finish mixing with the whisk. I know this goes against all advice to fold egg whites so they stay light and airy, but I’ve always found the mixture stays light despite whisking. Folding just takes forever and can result in some un-mixed bits of egg white (if you're impatient, like me).
Pour the mixture on to the base.
Allow to set for approximately four hours in the fridge, or until it wobbles but is firm.
Slide a knife around the edge of the tin and remove the side. Serve plain or decorate however you like - with shavings of chocolate, cream, mini eggs for Easter, mandarin segments, etc.
Apologies, I didn't get a pretty picture of a slice of it served up because I brought it to someone else's house for dinner. I promise it was lovely, though!14
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Made this last night, left it in the fridge overnight and just had a slice for breakfast lunch.
I made mine with a tub each of lemon and vanilla yogurt. I didn't use egg whites at all and I think it worked out OK without them. Oh yeah and the stuff on top that looks like mould is lime zest! :pac:
Anyway, the slice was very nice. A nice, easy cake to make!0 -
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Wow, someone tried my recipe! Thought I was going to get the dud recipe prize for 2011.
It looks very different without the egg whites - it would be over double the height and much lighter and fluffier when they're included- I imagine the texture is fairly dense? It's good to know that it works out ok like that if I ever need to leave eggs out of it.
Glad you liked it anyway
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Ah this is one I plan to try, it's just that there's been a lot of cake recipes in the last while. A whole cake is a lot for 2 people so I need to space them out a bit.Wow, someone tried my recipe! Thought I was going to get the dud recipe prize for 2011.
You're pictures also don't show up on the page. As Leonardo Da Vinci once said, "Pictures always help"0 -
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Wow, someone tried my recipe! Thought I was going to get the dud recipe prize for 2011.
It looks very different without the egg whites - it would be over double the height and much lighter and fluffier when they're included- I imagine the texture is fairly dense? It's good to know that it works out ok like that if I ever need to leave eggs out of it.
Glad you liked it anywayOh, I had no idea the pictures don't show up! They show up for me... any idea what the problem might be? I put them in an album on boards and then put them in the thread from there.
Really? They are aren't showing up at all and it doesn't look like there is any invisible code in your text between the paragraphs. You might have incorrectly embedded them and that's why it was edited for spacing, maybe.
I didn't add the egg because I couldn't imagine them retaining any fluffiness when mixed with the liquid. So bring the photos on! 0 -
Hmm, that's so strange! I put the pictures in an album on boards, and then copied the picture URL and clicked on the little picture icon to insert image, and pasted the URL in there - is that the right way to do it?
I'll try putting in a picture here and see if it works (I can see it anyway!):0 -
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