ingredients
serves 6 to 8
1/2 cup plus 1 teaspoon butter, melted
1/2 pound graham crackers, crushed
1 teaspoon ground cinnamon
1 pound cream cheese
1/4 cup superfine sugar
6 tablespoons light cream
1/2 ounce gelatine, dissolved in 2 tablespoons
hot water
1/2 pint heavy cream
1 egg white, stiffly whisked
for the decoration
whipped cream (optional)
fresh fruit (optional)
method
1. Lightly grease a 9 inch loose bottomed cake pan with the teaspoon of butter.
2. In a medium mixing bowl, combine the crushed biscuits, the remaining melted butter and the cinnamon with a wooden spoon.
3. Line the base of the tin with this mixture, pressing it firmly against the bottom. Set aside.
4. In another mixing bowl, beat the cream cheese and sugar together with a wooden spoon until smooth and creamy.
5. Stir in the light cream and gelatine mixture. Whip the heavy cream until it stands in soft peaks and fold into the cheese mixture with the egg white.
6. Spoon the mixture over the biscuit crust. Place in the refrigerator to chill for about 1 hour, or until set.
7. Decorate the cheesecake with whipped cream and fresh fruit, if used, before serving.
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