Ingredients

• 6 digestive biscuits, crushed
• 4 ozs butter, melted
• 4 ozs demerara sugar
• 6 ozs good cream cheese (full cream Philadelphia)
• 2 ozs butter
• 3 egg yolks
• 2 ozs flour
•   juice and grated rind of 2 lemons
• 2-3 ozs lightly whipped cream, lightly whipped
• 2-3 ozs caster sugar
• 3 egg whites, beaten stiffly
•   whipped double cream, whipped
•   raspberries, red currants, blueberries or compote, to decorate

Method

1. Melt 4 ozs butter, then add 4 ozs demerara sugar and mix in the crushed digestive biscuits thoroughly.
2. Press this mix into a loose bottomed tin with spring clip, lined on the base with a round of grease-proof paper and the sides too.
3. Using an electric hand mixer, beat up 6 ozs good cream cheese with 2 ozs butter, 3 egg yolks, 2 ozs flour, and the juice and grated rind of 2 lemons.
4. Then add 2-3 ozs lightly whipped cream and 2-3 ozs caster sugar, and mix both in with a metal spoon.
5. Add 3 egg whites beaten stiffly first. ALL MIXED IN CAREFULLY.
6. Pour over the biscuit base and put in a 160°C oven for 1 to 1¼ hours, until pale golden brown.
7. Turn off the oven and leave the cake in it for about one hour.
8. Take out of oven and cover with whipped double cream, then decorate with raspberries, red currants, blueberries, compote etc.

Notes