50 g butter
125 g digestive biscuits
250 g soft cheese,
2 eggs,
grated rind 1 lemon,
5 drops vanilla essence
100 ml double/whipping cream
packet gelatine + 5 tablespoons water
250 g blackcurrants
170 g caster sugar
Base – melt butter and half the sugar, add crushed biscuits, press evenly over greased base of 30 cm cake tin, chill. Filling – beat egg yolks, cheese, the other half of the sugar, lemon rind, vanilla essence and cream in a mixing bowl. Dissolve gelatine in water and add. Whisk egg whites until stiff whisk in sugar and fold into cheese mixture. Put on base. Topping – cook blackcurrants, add sugar to sweeten spoon on top.