(Serves 8)
175g digestive biscuits
85g butter
3 eggs
340g cream cheese or curd cheese
85g caster sugar
150ml/quarter of a pint of double cream
juice of 1 lemon
1 tablespoon cornflour
Oven temperature: 150°C/300°F/Gas mark 2
- break the digestive biscuits into a big plastic bag. Roll a rolling pin over the bag to crush the biscuits into crumbs
- melt the butter in a pan over a low heat. Turn off the heat, then stir the biscuit crumbs into the butter
- turn on the oven. Grease the cake tin. Tip the biscuit crumbs into it and press them down firmly with a spoon
- bake the biscuit base for 20 minutes. Meanwhile, separate the eggs into two different bowls
- beat together the cheese and egg yolks. Stir in the sugar, cream, lemon juice and cornflour. Mix them well
- then, in a separate bowl, whisk the egg whites until they are firm and form peaks. It may take some time
- add them to the cheese mixture. Turn them over gently with a metal spoon until they are mixed in
- pour the mixture onto the biscuit base and smooth it level. Then, put it in the oven and bake it for 50-55 minutes
- turn off the oven, but leave the cheesecake to cool inside it, this will stop the top of the cheesecake from cracking
