Using a springform cake tin gives this dessert a slightly more finished look, but it will work just as well if made in a bowl or plastic container; in which case scoop the cheesecake into bowls to serve.
- Yield: 10 Servings1 cheesecake
- 4 free-range eggs
- 4½ oz (125 g) sugar
- 1 finely grated lemon zest
- 7 oz (200 g) cream cheese
- 14 fl oz (400 ml) double cream
- 7 oz (200 g) digestive biscuits, crushed
- Fresh figs, red currants or other berries, to decorate
How to Make It
- Separate the yolks from the whites. Beat the yolks, sugar and zest in a bowl until fluffy, then mix in the cream cheese.
- Whip the cream until fluffy and fold it into the mixture.
- Whip the egg whites until stiff and carefully fold these into the mixture.
- Layer the crushed biscuits with the mixture in a springform cake tin. Start and finish with layers of biscuit crumbs.
- Tap the tin lightly against the table to disperse any air bubbles. Freeze the mixture for 3–4 hours, until it is slightly frozen.
- Release the clip on the springform tin so that the cheesecake comes away freely. Serve it with figs, red currants or other berries.