youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Sisserou Cheese Cake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This Cheesecake is not stodgy. It tastes light and airy.

This Cheesecake is not stodgy. It tastes light and airy.

Ingredients

Serves: 12

Metric Cups
  • 175 grams macaroons (almond flavour, crushed)
  • 75 grams butter (melted, for topping)
  • 225 grams soft cheese (low fat)
  • 150 millilitres coconut cream
  • 45 millilitres sisserou
  • 200 grams caster sugar
  • 2 eggs (separated)
  • juice of 2 limes
  • zest of 1 lime
  • gelatine leaf (4 leaves)
  • 150 millilitres water
  • 6⅙ ounces macaroons (almond flavour, crushed)
  • 2⅔ ounces butter (melted, for topping)
  • 7⅞ ounces soft cheese (low fat)
  • 5 fluid ounce coconut cream
  • 2 fluid ounce sisserou
  • 7 ounces superfine sugar
  • 2 eggs (separated)
  • juice of 2 limes
  • zest of 1 lime
  • sheet gelatin (platinum grade) (4 leaves)
  • 5 fluid ounce water

Method

Sisserou Cheese Cake is a community recipe submitted by Jupes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Grease and line the bottom of an 8 inch spring-release cake tin
  • Melt the butter and stir in the crushed macaroons Press the macaroon mixture into bottom of cake tin and place in fridge to cool and set
  • Soak gelatine leaves in the water for a few minutes, then place over pan of simmering water until dissolved. Put to one side to cool
  • Beat together coconut cream, cheese, sugar, lime juice, Sisserou, lime zest and gelatine until smooth
  • Whisk egg whites until stiff and fold into the cream mixture
  • Pour mixture onto base and leave to chill for several hours until set
  • Before serving decorate with grated rind of lime
  • Grease and line the bottom of an 8 inch spring-release cake tin
  • Melt the butter and stir in the crushed macaroons Press the macaroon mixture into bottom of cake tin and place in fridge to cool and set
  • Soak sheet gelatin (platinum grade) in the water for a few minutes, then place over pan of simmering water until dissolved. Put to one side to cool
  • Beat together coconut cream, cheese, sugar, lime juice, Sisserou, lime zest and gelatine until smooth
  • Whisk egg whites until stiff and fold into the cream mixture
  • Pour mixture onto base and leave to chill for several hours until set
  • Before serving decorate with grated rind of lime
  • Tell us what you think