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Wash and finely chop the parsley.
Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder.
Melt the butter, remove from the heat and stir in the crushed biscuits.
Season generously with pepper.
Stir in the chopped parsley.
Take a 20cm baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon.
Separate the eggs and set aside the whites.
Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper.
Beat until smooth.
Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top.
Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted.
Fold the gelatine solution into the cheese and egg mixture, distributing them evenly.
Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling.
Immediately turn the mixture into the prepared tin, smoothing off the top.
Refrigerate for several hours.
Ease the sides of the cheesecake from the tin and use the base to release the cheesecake.
Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake.
Serve in wedges like any other cheesecake
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