Italian Cheesecake
Servings: 6 people
Calories: 609kcal
Ingredients
- 100 g Caster Sugar
- 100 g Sultanas or raisins
- 2 tsp Gelatine from the homebake section of the supermarket
- 225 g Curd Cheese try the Polish section in the supermarket, or alternatively, try ricotta
- 170 ml Double Cream
- 2 large Eggs separated
- 1 Lemon juiced
- 2 tbsp Sherry
- 12 Digestive Biscuits
- 75 g Butter
Instructions
- Put the biscuits in a bag or a tea towel and bash them with a rolling pin (or similar device) to crush them
- Melt the butter and then add the crushed biscuits to form the base of the cheesecake. Push the mixture into the bottom of a 20cm loose bottom cake tin and sprinkle with the sherry
- Whisk the egg whites until stiff
- Mix together the curd cheese, sugar, cream, egg yolks and lemon juice and beat until smooth
- Melt the gelatine in 2-3 tablespoons of water an then add to the mixture and mix well
- Fold in the egg whites and then fold in the sultanas or raisins
- Pour the mixture over the base, spread evenly and then refrigerate for at least 2 hours
- Serve chilled either on its own or with some fresh fruit
Nutrition
Calories: 609kcal | Carbohydrates: 54g | Protein: 16g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 176mg | Sodium: 507mg | Potassium: 234mg | Fiber: 2g | Sugar: 36g | Vitamin A: 831IU | Vitamin C: 10mg | Calcium: 320mg | Iron: 2mg