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Recipe: Invent your own cheesecake

Published by Arnold Page in Recipes · 18/1/2016 09:00:00
Tags: cheesecake

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Hob and refrigerator recipe

This makes a lovely dessert for a special meal.

It contains raw eggs so it may be unsuitable for very young children.

Preparation time: 35 minutes

Setting time: 2 hours

Servings: 4 - 5

Ingredients

Base

35 gm butter

80 gm (5) crushed digestive biscuits

Filling

1 egg

110 gm cream cheese

70 ml single cream

4 tbl sugar or granulated sweetener

2½ tbl water

5 gm powdered gelatine

Topping

Your choice of halved fresh strawberries, fresh raspberries, tinned mandarin oranges without the juice, a sliced banana or other fruit.

Instructions

Melt the butter in a saucepan and carefully stir in the crushed biscuits.
While the butter is melting, line a 15 to 20 cm (6 to 8 inch) diameter shallow cake tin with greaseproof paper, leaving enough extra to enable you to lift the cheesecake out when it is ready to be served.
Press the biscuit mixture firmly into the lined cake tin with a potato masher, and put it in a refrigerator to chill.
Separate the egg, putting the yolk into a large bowl and the white into a smaller one.
Beat the egg yolk, cream cheese, cream and sugar together with an electric mixer.
Boil two tablespoons of water in a saucepan, remove the saucepan from the heat, add half a tablespoon of cold water, sprinkle the gelatine powder into the water and stir it in as thoroughly as possible with a square-ended spatula.
Pour the dissolved gelatine into the cheese mixture and stir well.
Whisk the egg white until it forms soft peaks and then fold it into the cheese mixture.
Pour the cheese mixture over the biscuit base and leave it in the refrigerator for two hours to set.
Decorate with the topping of your choice just before serving.

Tips

To crush the biscuits, put them into a plastic bag without holes, and roll a rolling pin firmly over them several times.
To separate the white from an egg, break it carefully onto a saucer, place an eggcup firmly over it and tip the saucer up over a bowl. The egg white will run off into the bowl leaving the yolk under the eggcup.