Chilled Cheesecake

Ingredients

• Base:
• Biscuits (Digestive, Arrowroot or Ginger) 20 (125 g)
• Butter ¼ cup (60 g)
• Sugar, powdered 1 tbsp
• Filling:
• Milk 1 cup (240 g)
• Sugar 1 ½ cups (360 g)
• Pinch of salt
• Lemon rind, grated ½ tsp
• Egg yolks 4
• Gelatin 3 tbsp. (24 g)
• Cream, chilled 2 cups (480 g)
• Mascapone Cheese 2 cups (500 g) OR
• Hung curd/yogurt (dahi) 2 cups (made from about 1 kg)
• Jam (thinned a little with warm water) and chopped nuts for decoration
• A 10” spring form/loose based cake tin lined with butter paper

Preparation

• Powder the biscuits by crushing them between two sheets of butter paper, with a rolling pin. Alternately you could use the food processor.

• Heat the butter to melt, add the biscuits and mix well. Shut off the heat and add the sugar.

• Line the base of the cake tin evenly with the biscuit mixture, patting with a rounded spoon or small bowl. Pat to flatten and make it firm. Leave to cool.

• Sprinkle the gelatine in the ½ cup water and let it soak. Place into a double boiler or a smaller container which can be placed in a bigger container containing water – the milk, sugar, salt, lemon rind and the yolks and cook over low heat till well mixed and slightly thickened. This is the `custard’.

• When the custard is warm, add the soaked gelatin mixture and continue stirring till it reaches a coating consistency . Remove from heat and leave to cool till the custard is partially set.

• Whip cream till thick and when the custard is ready, fold in the curds and then the cream.

• Transfer the mixture to the cake tin, leveling it smooth and leave to set in the refrigerator for 6-8 hours or overnight.

• Loosen edges of the cake spring, by passing a blunt knife around it, between cake and sides of pan.

• Transfer cake to a serving dish. Spread the jam over the top, and sprinkle nuts over and serve chilled.