This was my favourite pud as a kid but we only had it about once a year so every mouthful was savoured like manna. Good-quality, thick cream cheese makes it truly yummy, but Philly and other supermarket brands taste good too.
For the base
115g digestive biscuits
45g caster sugar
60g margarine or butter, melted
For the cheesecake
0.5kg (18 oz) cream cheese
3 egg yolks
1 (140ml) flavoured yogurt, we used apricot but any flavour will do
140ml (¼ pt) water
15g gelatine, leaf or powdered
3 egg whites
120g caster sugar
You’ll need: a 22cm round cake tin with a removable base, at least 8cm deep.
To make the base
Crush the biscuits and mix with caster sugar and melted margarine or butter. Press firmly into the base of the tin.
To make the cheesecake
In a bowl, cream the cheese, egg yolks and yogurt together until smooth.
Put to one side while you mix and heat the water and leaf or powdered gelatine, following the manufacturer’s instructions.
Meanwhile in a separate bowl, beat the egg whites until stiff. Gradually beat the sugar into egg whites, then add the water and gelatine mix and continue beating until very stiff.
Fold the egg white mixture carefully into the cheese mixture. Spoon on top of the biscuit base, smoothing the top. Chill in the fridge for a couple of hours until firm.
To serve, push the base of the cheesecake up through the tin, and place on a serving plate. Decorate with grapes or other fruit.
NB: This contains uncooked eggs.
For other cool and yummy puddings try Cranachan and Danish Peasant Girl with Veil.