Lemon cheesecake (serves 6)

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

Ingredients

Base

  • 57g - margarine
  • 113g - digestive biscuits
  • powdered sweetener - if wanted

Filling

  • 345g - 'Philadelphia' cream cheese
  • powdered sweetener
  • juice of 2 large or 3 small lemons (6 Tablespoons)
  • 1 - grated lemon zest
  • 2 Tablespoons of cold water
  • 14g - gelatine
  • 1/4 pint double cream

Method

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