Fresh lemon cheesecake with frosted grapes
Created | Updated Dec 17, 2003
BASE
110g crushed digestive biscuits
50g butter
FILLING
60g caster sugar
350g cottage cheese
2 large egg yolks
Grated rind & juice of 2 lemons 10g powdered gelatine
150ml double cream
TOPPING
110g seedless grapes broken up into small bunches of 2-3 grapes
1 egg white
Caster sugar
20cm lightly oiledflan/sponge tin with loose base
METHOD
Melt butter in saucepan
Mix melted butter with biscuits crumbs in bowl.
Spoon mixture into tin, press down well.
Put gelatine with 3tbs cold water into cup, stand in saucepan of barely simmering water for approx 10 mins or until gelatine looks clear.
Egg yolks, sugar & cheese into blender for 1 min, then lemon juice + rind + seived gelatine.
Blend until smooth.
Whip double cream until floppy.
Pour mixture into over biscuit base & cover with foil & leave in fridge for approx 3 hours.
Whisk up left over egg whites.
Dip grapes into egg whites & then in a saucer of caster sugar.
Leave grapes on greaseproof paper for a 2-3 hours before using them for decoration.