Lemon cheesecake

Lemon Cheesecake ( serves 6 )

This cheesecake recipe is intended for patients who are receiving dialysis.

  • Ingredients
    2 oz- margarine
    4 oz - digestive biscuits
    powdered sweetener - if wanted
  • Filling
    12 oz - 'Philadelphia' cream cheese
    powdered sweetener
    juice of 2 large or 3 small lemons ( 6 Tablespoons )
    1 - grated lemon zest
    2 Tablespoons -of cold water
    1/2 oz - gelatine
    1/4 pint double cream

  • Melt the margarine in a saucepan.
  • Remove from the heat and add the crushed biscuits and a little powdered sweetener if wanted.
  • Mix well and turn into a 7 inch flan tin or dish 1 and 1/2 inches deep. Press the mixture flrmly around the sides and base, then chill for half an hour.
  • Beat the cheese, lemon juice and zest in a bowl until smooth - add sweetener to taste.
  • Put the water into a small saucepan, sprinkle on the gelatine and leave until it turns spongy.
  • Place over a low heat, stirring all the time until the gelatine has dissolved.
  • Strain the gelatine into the cheese mixture, stirring continuously.
  • Whip the double cream until it is just stiff and fold this into the cheese mixture.
  • Turn it all into the crumb lined tin and chill in the refrigerator for at least 2 hours.
See also: The treatment of kidney failure