Everyone loves cheesecake. This is as easy as it is going to get. No gelatine or anything like that but it still works. This makes a nice light cheesecake that is perfect after a good meal. Make well in advance and ideally leave it to set overnight.
Ingredients
Method
Melt a large knob of butter in a pan and bash the biscuits into crumbs. Stir it all in and pop in a baking tin, pressing down on it so it forms a base.
Now separate the eggs and whisk the yolks up with the sugar until creamy. Pour in the lemon and orange juice and heat in a Bain Marie (a bowl over boiling water) until it has thickened so that it coats the back of a spoon. Stir a lot.
Meanwhile, sieve the cottage cheese into a large bowl. Whisk the egg whites until stiff. Pour the egg yolk mix in with the cottage cheese and stir it in. Then fold in the egg white and pour over the biscuit base.
Chuck it in the fridge for a couple of hours. Done. Easy.
- 2 eggs
- 2 tbs caster sugar
- Half a lemon
- Half an orange
- 12 oz cottage cheese
- 1/4 pint whipped cream
- Packet of digestive biscuits
- Large knob of butter
Method
Melt a large knob of butter in a pan and bash the biscuits into crumbs. Stir it all in and pop in a baking tin, pressing down on it so it forms a base.
Now separate the eggs and whisk the yolks up with the sugar until creamy. Pour in the lemon and orange juice and heat in a Bain Marie (a bowl over boiling water) until it has thickened so that it coats the back of a spoon. Stir a lot.
Meanwhile, sieve the cottage cheese into a large bowl. Whisk the egg whites until stiff. Pour the egg yolk mix in with the cottage cheese and stir it in. Then fold in the egg white and pour over the biscuit base.
Chuck it in the fridge for a couple of hours. Done. Easy.
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