Ingredients:
• For the biscuit base:
• 1 cup digestive biscuits, crushed
• 1/3 cup butter, melted
• For the filling:
• 1/2 cup (100 g) Cream
• Juice of 1-inch Lemons
• 1 tsp Lemon rind, grated
• 1 cup Cream cheese
• 1/2 cup powdered Sugar
• 1/2 tsp Lemon essence
• For the Lemon sauce
• 3 tbsp Sugar
• 1 tsp cornflour
• 1/2 tbsp Lemon juice
• 1/2 tsp Lemon rind, grated
• 2 drops Lemon essence
• A drop of Lemon yellow colour (optional)
• 1/2 tsp Butter
Method:
- For the biscuit base:
- Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7″) loose-bottomed pie dish.
- Chill until firm.
- For the filling:
- Whisk the cream in a clean dry bowl till soft peaks form.
- Keep aside.
- Mix the lemon rind, lemon juice, cream cheese, sugar and lemon essence till it is smooth.
- Fold in the whipped cream gently so that it does not curdle or split.
- How to proceed:
- Spread the filling over the set biscuit base and chill until firm.
- For the lemon sauce:
- Combine the sugar with 1/2 a cup of water in a saucepan and heat till the sugar is dissolved.
- Dissolve the cornflour in 2 tbsp of water and add it to the sugar syrup.
- Heat, stirring continuously till the mixture thickens and gets a coating consistency.
- Add the butter and mix well.
- Cool and add the lemon juice, lemon rind, lemon essence and lemon yellow color.
- Mix well and keep aside.
- Cool completely while stirring continuously.
- For the garnish:
- Unmold the cheese cake and place on a serving plate.
- Pour the lemon sauce on top and refrigerate again.
- Serve chilled.
Recipe courtesy of Ruchi Khanna