Lemon Cheesecake 2
May 27th 2009MargeAfters & Food & Recipes & Jewish & Shavuot
… and this time it’s personal! OK, I’m being silly 
I also realise I said I was working on a different cake recipe for the Shavuot holiday, however I ran out of ground nut and don’t have the necessary food colouring or decorations, so I have reworked my lemon cheesecake recipe instead. Incidentally there isn’t a picture for this desert as it is still in the oven
So I give you Lemon Cheesecake 2 – coming to an oven near you! … ….I’ll get my coat 
Ingredients:
- 300g medium cream cheese
- 1 small pot low fat plain yoghurt
- 100g no fat cottage cheese
- 80g caster sugar
- 1 lemon
- 2 tbps cornflour
- 2 medium sized eggs
- 100g soft margarine
- 200g biscuits
Method:
- Preheat the oven to Gas Mark 2. I know it is low but you want to bake this cheesecake slowly.
- In a bowl crush the biscuits with a rolling pin (a great way to get rid of any tension!) You can use digestives or ginger biscuits if you like. My local deli had some fancy biscuits left over from Pesach so I used them.
- Using a fork combine the margarine with the crushed biccies and place in a spring form tin (ie one with a loose bottom). Press the biccie mix in well, and then place the whole thing in the fridge to chill.
- Separate the eggs and put the whites into a metal bowl (or any bowl as long as it is clean!), and set aside.
- In a large mixing bowl add the sugar, cream cheese, yoghurt, cottage cheese (put the cottage cheese through a sieve with a spoon so as to remove any lumps), plus the cornflour and mixture well with a cookspoon.
- Now add the two egg yolks and the zest and juice of one lemon, and mix well.
- Whisk the egg whites with an electric whisk (or by hand if you want to give your biceps a workout!), until soft peaks are formed.
- Carefully fold in one large spoonful (use a metal spoon for preference) into the cheese mixture. This breaks up the structure of the mixture so that you can then fold in all the rest of the egg whites in one go.
- Take the spring form tin out of the fridge and pour in the cheese mixture so that it is evenly spread over the biscuit base.
- Place in the middle of the oven for one hour.
- After an hour check the cheesecake with a knife. You don’t want it to come out completely clean as a little softness is nice in this recipe, and if done then take out of the oven and leave to cool.
- However if the cheesecake is really runny then put the oven up to Gas Mark 3 and bake for another 15-20 minutes.
Enjoy your cheesecake and have a very Happy Shavuot! 
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