Silver Shred Marmalade Cheesecake
Ingredients
For the base
50 g unsalted butter
50 g caster sugar
100 g gingernut biscuits, finely crushed
For the filling
225 g full fat soft cheese
2 eggs, separated
100 g caster sugar
grated rind and juice of 1 lemon
150 ml 1/4 pt double or whipping cream
4 tbsp Robertson's Silver Shred marmalade
15 g gelatine
4 tbsp water
For the marmalade topping
4 tbsp Robertson's Silver Shred marmalade50 g mixed toasted nuts, chopped
Instructions
1. Melt the butter and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g of the caster sugar, the lemon rind and juice, cream and Robertson's Silver Shred marmalade.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
7. Fold lightly but thoroughly into the cheese mixture.
8. Spoon the mixture into the prepared tin and shake the tin gently to level the surface
10. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
11. Warm the Robertson's Silver Shred marmalade gently until it is of a soft spreading consistency. Cool slightly, then spread over the top and sides of the cheesecake.
12. Coat the sides of the cheesecake evenly with the chopped toasted nuts.
