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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
35 gm butter
80 gm (5) crushed digestive biscuits
110 gm cream cheese
70 ml single cream
4 tbl sugar or granulated sweetener
2½ tbl water
5 gm powdered gelatine
Your choice of halved fresh strawberries, fresh raspberries, tinned mandarin oranges without the juice, a sliced banana or other fruit.
- 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.
- 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.