Lemon cheesecake
Watergate (pistachio) cake
- 200 GRAM BISCUITS, crumbled
- 80 GRAM BUTTER, melted
- 250 GRAM CREAM CHEESE
- 200 GRAM SWEETENED CONDENSED MILK
- 2 DECILITER CREAM, whipped
- 6 TBSP SUGAR
- 4 LEAVES GELATIN, soaked
- 2 LEMONS, juice and rind
- 150 GRAM SELF RAISING FLOUR
- 200 GRAM SUGAR
- 2 EGGS
- 150 GRAM BUTTER
- 1 CUP CREAM
- 1 TBSP LEMON RIND
- 50 GRAM PISTACHIOS, chopped
- 1 CUSTARD SAUCE
- 1 DECILITER SPRITE
- 1/2 DECILITER AMARETTO
Mix the butter and the biscuit crumbs and press them on the bottom of a round cake tin. Mix the cream cheese with the condensed milk, the sugar and the lemon rind, stir well. Heat 2 tablespoons of the the lemon juice to boiling point and dissolve the gelatin. Add this to the cream cheese mixture, as well as the rest of the lemon juice, the rind and the cream. Pour the mixture on the cookie bottom. Chill for 4 hours.
Mix the butter with 150 gram sugar and beat three minutes; beat in the eggs one by one and the sprite; stir in the flour. Put the batter in a greased form and bake in the oven, 30 minutes at 175 degrees. Cool down and cut lengthwise in three layers. Sprinkle each layer with amaretto. Mix the pistachios with the custard sauce, divide in two portions and spread a portion on the bottom and second layer, put the top on. Beat the cream with the remaining sugar and the lemon rind, cover the top and sides of the cake herewith.
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