Bramasole

Cheesecake (uncooked, many varieties)

base
250g plain or digestive biscuits, crushed
125g butter, melted

filling
4 tsp gelatine
3 tbsp cold water
250g cream cheese
1/2 c sugar
2 eggs, separated
1/2 c cream, whipped

base
Put the biscuits into a plastic bag and crush with a rolling pin, or process in a food processor. Add the melted butter. Mix well.
Press into the base of a 23cm spring form tin and chill while making the filling.

filling
Mix together the gelatine and water, heat in in bowl over a pot of hot water, till runny.
Beat cheese and sugar, add egg yolks.
Beat in the whipped cream, then gelatine mixture .
Beat egg whites till stiff, fold in.
Tip into prepared base.
Refrigerate for 5 hours to set.

Variations

Berry Fruit, fresh or frozen -
250g fruit (fresh or frozen, thawed)
1 1/2 tbsp cold water
1 1/2 tsp gelatine powder
sugar if desired

Mix the gelatine with water, let it soak for few minutes then heat it up. Place the fruit in a bowl, add the gelatine mixture.. Chill, then pour on top of set filling.

Berry Fruit, canned – drain juice of 1 can of berry fruit, put this aside, then force the fruit through a sieve to eliminate seeds. Add 2 tsp gelatine to tinned fruit pulp and juice, heat to dissolve gelatine. Chill, then pour on top of set filling.

Apricot – to filling add chopped and drained 410g can apricots in juice.

Citrus – to filling add orange peel of 1/2 an orange and juice of one orange.

Pineapple & ginger – to plain biscuits base add finely chopped crystallised ginger, to filling add drained tinned pineapple.

Banana – mash 3 bananas, then mix into cheesecake filling. Slice a layer of bananas on top before serving.

Coffee – 1 tbsp instant coffee to filling

Hint: A covered cheesecake can be frozen, it will keep for 3 weeks.