Ok. I am high on some serious tangy sugar. So hope i write this recipe the way its meant to be written. Like i promised in my earlier post, i made a cheesecake but like the title says it is a "Mock" cheesecake because it is a cheeseless cheesecake. Its hard to tell unless you mention it to someone. This is the only kind of cheesecake i've had until very recently. Again, my mom's recipe and a favourite among all her guests and family. Once you've made this, i am sure you are gonna keep making it with different flavours and toppings. This time i ve made it lemony but you can top it with any fresh fruits or sauce you like.
Condensed Milk - 1 tin
Eggs - 3 separated
Lemon Juice - 1/3 cup
Cornflour - 2 tsp
Digestive Biscuits - 100 gms
Butter - 56 gms
Sugar - 1 tbsp
First, make the base by crushing the biscuits in the food processor or just crush it inside a ziploc bag using a rolling pin.
Add the butter and sugar and mix it just until it resembles wet sand.
Divide the biscuit base among the mini cheesecake pan or a regular large tart pan. I used 2 silicone 12 hole mini cheesecake pan. So that makes approximately 24.
Press the biscuit mixture firmly to the bottom of the pan and refrigerate for approximately 30 minutes or more.
Meanwhile, preheat the oven to 180 degrees and make the filling.
Whisk the separated egg whites until soft peaks appears.
Blend egg yolks, condensed milk, cornflour and lemon juice.
Gently fold in the stiff egg whites into the condensed milk mixture.
Pour on top of the biscuit base and bake for 10 minutes. If you are using a regular large tart dish to make a single large cheesecake, bake for about 25 minutes or until a tooth pick inserted comes out clean.
Keep it aside to cool, remove from the pan very carefully and top with the lemon curd.
Refrigerate for a couple of hours before serving.
I hope you enjoy making and eating this easy recipe :) .