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50 g/2 oz butter or margarine
100 g/4 oz/1 cup digestive biscuit
(Graham cracker) crumbs
2 eggs, separated
A pinch of salt
100g/4 oz caster (superfine) sugar
45 ml/3 tbsp orange juice
45 ml/3 tbsp lemon juice
15 g/1 tbsp gelatine
30 ml/2 tbsp cold water
350 g/12 oz cottage cheese, sieved
150 ml double (heavy) cream, whipped
1 orange, peeled and sliced |
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Method:
Rub a 20 cm/8 in loose-bottomed cake tin
(pan) with the butter and sprinkle with the biscuit crumbs. Beat the
egg yolks with the salt and half the sugar until thick and creamy. Put
into a bowl with the orange and lemon juices and stir over a pan of
hot water until the mixture begins to thicken and will coat the back
of a spoon. Dissolve the gelatine in the cold water and heat gently
until syrupy. Stir into the fruit juice mixture, then leave to cool,
stirring occasionally. Stir in the cottage cheese and cream. Whisk the
egg whites until stiff, then fold in the remaining sugar. Fold into
the cheesecake mixture and pour into the cake tin. Chill until firm.
Turn out and sprinkle with any loose crumbs. Serve decorated with
orange slices.
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