Lemon cheese cake
I call it my Lemon and lime mousse cake. It is so light and refreshing. Borrowed recipe from the FODMAP diet and Sue Shepherd's books and it's really, really good. I have changed the recipe slightly for items easier to find and less sweet. You can tweak the recipe more and serve with different things - and it will keep just until tomorrow in the fridge.
Method
- 1
Step 1
Crumble the biscuits and press into a 23 cm springform cake tin. Add the melted butter and press again. Leave to cool in the fridge.
- 2
Step 2
Mix the gelatine powder with the boiling water, then use a bain-marie to completely dissolve the gelatine powder. (I use a muesli bowl in my small pot - just make sure the water does not touch the bowl.)
- 3
Step 3
Beat the mascarpone, cream, half of the sugar, lemon juice and zest, coconut and gelatine until very well combined.
- 4
Step 4
In a separate bowl, beat the egg whites and remaining sugar until peaks form. Fold the egg whites into the mascarpone mixture until well combined. This is where you taste to ensure you have enough sugar in there. It has to be fresh, not sweet, but no two lemons are alike, so check.
- 5
Step 5
Pour the filling over the biscuit base and level with a spatula. Let the cake set in the fridge for 3 hours or until firm. Sprinkle with the lime zest curls and coconut, and serve.
Good to know
You could use bergamot, lime or orange instead of lemon. Adjust the amount of sugar and coconut accordingly. You can also decorate with caramelised slices of lemon for effect, or edible flowers - or I have seen Easter eggs used with beautiful results. I have used gluten-free unsweetened cookies combined with gluten-free chocolate chip cookies. The base should not be too sweet, but see what you can get where you are.
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