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Yorkshire Recipes
by Shepherds Purse
Serves 6
Preperation time 40minutes
Cooking time no cooking but chill overnight
Ingredients:
2 Eggs, seperated
225g/8oz Olde York Cheese
15ml/0.25oz Gelatine
75g/2.5oz Caster sugar
Finely grated rind and juice of 2 lemons
150ml/0.25pint Soured cream
175g/6oz Digestive biscuit, finely crushed
75g/2.5oz Butter
Fresh fruit eg strawberries, sliced black or green grapes
Method
1. Melt the butter in a pan and mix in the biscuit crumbs. Press down in an even layer in the base of an 8inch spring release tin. Chill in the fridge for at least 30 minutes or until firm
2. Sprinkle the gelatine in 60ml/2floz of water in a small bowl. Place the bowl in a pan of simmering water and stir until dissolved
3. Put the lemon rind, juice and Olde York cheese into a bowl and add the soured cream. Mix well together until smooth
4. Add the egg yolks and the cooled gelatine. Whisk the egg whites until stiff and then fold lightly into the mixture
5. Carefully pour into the tin and chill for several hours, preferably overnight. Remove the cheesecake from the tin and place on a flat serving plate
6. Decorate with fresh fruit
