Ingredients

• 100g/4oz unsalted Dutch butter
• 225g/8oz digestive biscuits, crushed
• 1 tsp mixed spice
• 1 packet lemon jelly
• 1 egg, separated
• 450ml/¾ pint skimmed milk
•   lemon, juice and grated rind of 1
•   orange, juice and grated rind of 1
• 225g/8oz Edam, grated
• 25g/1oz caster sugar
• 300ml/½ pint double cream
•   orange and lemon pared rind and slices, to decorate

Method

1. To make the cheesecake base, melt the butter in a pan and add the crushed biscuits and mixed spice. Mix well. Press into the bottom of a 20cm/8in loose-based cake tin and chill.
2. Dissolve the jelly in two tablespoons of hot water in a bowl over a pan of hot water. Beat the egg yolk and the milk together and add to jelly. Heat for a few minutes without boiling. Remove from heat, add the juices and rind of the lemon and orange and the Edam cheese. Process until thick. Cool until just setting.
3. Whisk egg white until stiffly peaking, then add the caster sugar and whisk again.
4. Whisk cream until holding shape. Gently fold the egg white and half of the cream into the cheesecake mixture. Pour over the biscuit base and chill until firm and set. Pipe the remaining whipped cream on top and decorate with the citrus slices and pared rind.