No Bake Cheesecake

Ingredients:

2 eggs, separated
240ml milk
2 envelopes gelatine, unflavoured (14g powdered gelatine)
200g sugar
1/4 tsp salt
1 tsp freshly-grated lemon zest
720ml cottage cheese, creamed
1 tbsp lemon juice
1 tsp vanilla extract
240ml double cream
chopped nuts, to garnish

For the Crumb Base:
200g digestive biscuits
90g caster sugar
90g butter, melted

Method:

In a small bowl, beat the egg yolks with the milk until creamy and thoroughly combined. Transfer to a large saucepan then stir-in the gelatine and the salt. Cook gently over medium heat, stirring constantly until the gelatine dissolves and the mixture thickens enough to coat the back of a spoon (do not allow to boil) then take off the heat and stir in the lemon zest. Set aside to cool.

Meanwhile, press the cottage cheese through a fine-meshed sieve into a large bowl then beat in the lemon juice and vanilla until the mixture is creamy. When the gelatine mixture has cooled beat into the cheese mix. Transfer to the refrigerator and chill for about 30 minutes, stirring frequently, until the mixture mounds when dropped from a spoon.

Crush the biscuits by placing in a plastic bag and hitting with a mallet or rolling pin. Add to a bowl and mix with the melted butter and sugar.Press just over half the crust mixture into the base of a 22cm springform cake tin, making certain you form a small lip up the side of the pan.

Now add the egg whites to a clean and dry bow. Beat until they just form stiff peaks then set aside. Beat the cream in another bowl until stiff peaks form then fold the cream mix into the egg whites. Slowly fold the egg white and cream combination into the gelatine mix then pour into the prepared springform pan and smooth the top.

Sprinkle the remaining crumb mixture over the top then transfer to the refrigerator and chill for at least 2 hours, or until firm. When ready to serve carefully remove from the springform pan and place on a chilled serving plate.