Lemon and Nut Cheesecake Recipe

For the base:
225g/8 oz/2 cups digestive biscuit (Graham cracker) crumbs
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp ground cinnamon
50 g/2 oz butter or margarine, melted
 

For the filling:
15 g/1 tbsp powdered gelatine

30 ml/2 tbsp cold water
2 eggs, separated
100 g caster (superfine) sugar
350 g/12 oz full fat soft cheese

Grated rind and juice of 1 lemon

150 ml double (heavy) cream
25g/1 oz chopped mixed nuts

Method:

Stir in the biscuit crumbs, sugar and cinnamon into the butter or margarine. Press over the base and sides of a 20 cm/8 in loose-bottomed flan tin (pan). Chill.

To make the filling, dissolve the gelatine in the water in a small bowl. Stand the bowl in a pan of hot water and stir until the gelatine dissolves. Remove from the heat and leave to cool slightly. Beat together the egg yolks and sugar. Stand the bowl over a pan of gently simmering water and continue to beat until the mixture is thick and light. Remove from the heat and beat until lukewarm. Fold in the cheese, lemon rind and juice. Whip the cream until stiff, then fold it into the mixture with the nuts. Carefully stir in the gelatine. Whisk the egg whites until stiff, then fold them into the mixture. Spoon into the base and chill for several hours or overnight before serving.