Creamy Cheese Cake With Strawberries
|Cottage cheese||1 Pound|
|Castor sugar||4 Ounce|
|Eggs||4 , separated|
|Whipped double cream||2 Tablespoon (Stiffly Whipped)|
|Lemon juice||1 1⁄2 Teaspoon|
|Finely grated lemon rind||1 Teaspoon|
|Semisweet biscuit crumbs||2 Ounce|
|Double cream||1⁄4 Pint, whipped|
Rub the cheese through sieve.
Cream the butter with the sugar, then beat in the egg yolks.
Add the cream, cornflour, lemon juice and rind and cottage cheese.
Mix thoroughly to blend ingredients.
Fold in the egg whites, whisked to a stiff snow.
Butter a cake tin, preferably a loose bottomed one about 7 1/2-inches by 3-inches deep, and dust it with fine biscuit crumbs.
Turn the creamy mixture into this.
Bake in the centre of a very moderate oven (325-350°F - Gas Mark 2-3) for 1 1/4 hours.
Leave to cool in oven.
Serve topped with whipped cream and strawberries.