Happiness is a pudding named Cheesecake (Cakes)

Member Name: BestMum

Product:	Cakes
Date:	29/05/02 (266 review reads)
Rating:

Advantages: Delicious, :o)

Disadvantages: Extremely Fattening, :o(

I only married my hubby for his mothers cooking. Its true! She was a fantastic cook, one of those gifted women (certainly not like me) that could grab any old thing they have in their storecupboard and throw them together to produce a three course meal for four.

My favourite thing of all was her cheesecake. Hmm, fantastic. Crisp yet moist biscuit base; thick, creamy filling - seriously artery blocking stuff but oh how it tasted good. Every Sunday we would go for lunch and you could guarantee she would have a cheesecake waiting in the middle of the table for dessert. Oh dont get me wrong, my mum was a good cook; well that was when I was living at home and didnt know any different! She did cook for eight of us though and so she can be forgiven I think!

We would fight over the last piece and I usually won, and my waistline still hasnt recovered. Sadly she passed away last year, but her cheesecake will live on! If I have anything to do with it anyway! Whether its any different to other recipes out there I dont know. Maybe it was her extra spoonful of TLC that made it so special.

Anyway, here it is. Try it and let me know what you think!

GRANNY MCGRATHS CHEESECAKE:

8oz digestive biscuits
2oz margarine
8oz any cream cheese
Half a pack of Philly cream cheese
3oz caster sugar
2 eggs, separated
Finely grated rind and juice of a lemon
2 tablespoons water
1 sachet Supercook gelatine (eugh!)
½ pint double cream, lightly whipped

Method:

Crush the biscuits and mix with the 2oz of melted margarine. I have found its easier to pop them in a blender, it only takes a second. Or if youre feeling particularly stressed, bash them with a rolling pin, or similar.

Cover the bottom of a 10" loose bottomed cake tin, spread evenly and press down with the back of the fingers. Make sure its at least a centimetre thick or it will look fairly sorry for itself when yo
u have cut it into slices.

Beat those naughty cheeses with the sugar and egg yolks till light and fluffy, then stir in the lemon rind.

Put the water in a small bowl and sprinkle the gelatine over. And if you havent used this 'gunk' before, it smells foul. And sticks to everything. Heat VERY carefully in the microwave, do not let the mixture boil. When the gelatine is dissolved, stir in the lemon juice then add to the cream cheese mixture. It may well have a consistency of scrambled egg, but stay with it!

Whisk the egg whites till stiff, fold into the mixture. Easy enough.

Lightly whip the cream and fold in.

Pour the mixture onto the crushed biscuits and place in the freezer till required (it is much easier to unmould a frozen cheesecake than a refrigerated one) or leave in the fridge to set.

Cover the top with a tin of fruit filling, or a topping of your choice.

I have tried everything on the top, from tins of black cherry pie filling to fresh strawberries and mango. Delicious. Its also a good idea to double the quantity and then make two and freeze them for when you have unexpected guests or just fancy a touch of naughtiness to your day!

Enjoy. I am off to raid the biccie cupboard :o)

PS: Don't try this recipe if youre pregnant - or if you do try it, make sure somebody else eats it for you as it contains raw egg which can be harmful to baby.

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