My mum’s friend Mabel came up with this lovely cheesecake recipe probably 15-20 years ago, and oh my goodness, is it ever good. Like so good that I think it’s one of the best things I’ve ever put in my mouth. I have friends who dream about this cheesecake, and will scramble to my door to get the first piece. It’s a thing of beauty.
Makes one delicious 9” cheesecake
300 g of crushed graham crackers or nilla wafers
¼ cup of butter, melted
¼ cup of sugar
¼ tsp of salt
1 envelope, unflavoured gelatin
¼ cup of milk
2 egg yolks, slightly beaten
1 package (8oz) cream cheese
2 egg whites
1 tsp of vanilla
¼ cup of sugar, reserved
1 cup of whipping cream
Preheat oven to 375°F
Mix melted butter and graham crackers together, and press onto your pie plate. Bake crust for 5-8 minutes, pull out of the oven, and let it cool to room temperature.
*If you plan on using nilla wafers, or any other cookie for your crust, dump them in a Ziploc bag and pound away with your rolling pin. I like to call this step stress relief.
In a saucepan, combine ¼ cup of sugar, salt, and gelatin. Add milk and slightly beaten yolks. Cook over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat, and pour over cream cheese, allowing it to soften.
Beat with a hand or stand mixer until smooth, and let it cool slightly.
Next, combine egg whites and vanilla and beat on high speed until foamy. Gradually add in your ¼ cup of sugar, and continue beating until you have stiff, glossy peaks like so.
Fold into gelatin mixture.
Beat whipping cream until thick
…and fold into the gelatin and egg mixture. Spoon into your crust, and chill for at least two hours or overnight.
Decorate it with whatever fruit you fancy, and serve.