Preparation Time: 35 minutes
12 oz. carton cottage cheese, sieved
1/4 pint single cream
4 level teaspoons powdered gelatins (1/2 oz.)
4 teaspoons cold water
2 large lemons
4 oz. castor sugar
1/4 pint double cream, lightly whipped
10 digestive biscuits, crushed
1 oz. Demerara sugar
2 oz. butter melted
For the decoration:
4 oz. redcurrants
Butter an 8-inch deep cake tin. Line first the sides, then the base with grease proof paper. Mix cottage cheese with single cream. Dissolve gelatins with water in a small bowl placed over a pan of simmering water. Place lemon juice and rind, egg yolks and sugar in a large bowl over a pan of simmering water. Whisk until thick and foamy, then remove from heat and whisk until cool.
Blend together egg yolk mixture, gelatins and cottage cheese mixture. Leave until thick but not set. Fold in whisked egg whites and double cream. Turn into prepared tin. Chill until set.
Blend together biscuits, Demerara sugar, and butter. Sprinkle over cheesecake. Press down lightly. Chilly until firm. Turn cheesecake out on to a 10-inch plate. Remove paper. Top with bunches of red currants.
Using up egg yolks: if they are not needed at once cover with a layer of water. Use to enrich a white sauce or soup, for home-made mayonnaise or custard, or to add to scrambled egg.