Recipe tried and tested on 13th Nov 05

Sometimes, it’s good to just settle for some non-chocolate cheesecakes. Lemon can be refreshing sometimes even though it’s sour. But, trust me, this is some good stuffs

digestive biscuit jelly ?!?!?!?! *gasp*

ITS the MINI lemony cheese tart

dressed up with lemon slices..

and some icing sugar

Recipe
Ingredients
Tart Base:
200g Digestive Biscuits, finely crushed
100g Melted Butter

Filling
(A)
250 Cream Cheese
20g Sugar
(B)
2 Egg yolks,
20g Sugar
30g Lemon Juice (abt 1 lemon)
1 lemon zest grated
(C)
1 1/2 tbsp Gelatine
60g water
(D)
150 Whip topping cream, whipped
(E)
1 egg white
20 g Sugar

Method

Tart Base:
Mix the biscuit base ingredients until well blended. Press onto bottom of you desired mould.
Refrigerate while u’re making the cream cheese filling.

Filling:
Cream (A) until light and smooth
put (B) in a bowl and place over double-boiler. Cook until light and fluffy while stirring constantly (I did not put in a double-boulier. i just boiled it straight. but be sure to keep the fire slow and stir constantly, or else the egg will cook !)
Premix (C) and place over double boiler. Stir until gelatine dissolves.(i didnt use db again. i just used hot water instead and stir till the gelatine dissolves) Add it into (B) and mis until well combined. LEave to cool slightly. Add into (A) and mix until well blended
Fold in (D) and mix well
Whisk the egg whites in (E) until soft peaks. Add the sugar. Whisk until still. Folt it into the creamcheese mixture. Mix till well incorporated.
Pour it onto the prepared biscuit base. Refrigerate for 4 hours or till firm

the BIG BIG lemony cheese pie

Nice?

have fun !!

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