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  • 50 g (2 oz) butter, melted
  • 125 g (4 oz) digestive biscuits, crushed
  • 3 tablespoons orange juice
  • 3 teaspoons powdered gelatine or 1 sachet
  • 375 g (12 oz) curd cheese
  • 50 g (2 oz) caster sugar
  • 3 eggs, separated
  • 300 ml (½ pint) double cream
  • 4 tablespoons double cream, whipped
  • 250 g (8 oz) raspberries

Mix the melted butter into the biscuits crumbs and press the mixture into the base of a lightly oiled 20 cm (8 inch) springform cake tin; chill for 20 minutes until firm.

Put the orange juice in a small saucepan, sprinkle over the gelatine and leave to soak for 5 minutes. Heat gently until the gelatine dissolves and the liquid is clear.

Meanwhile, beat the cheese and sugar together in a bowl until smooth then beat in the egg yolks. Stir 2 tablespoons into the gelatine mixture and then stir this back into the main mixture.

Whip the cream until firm and fold into the cheese mixture. In a clean bowl, whisk the egg whites until stiff, stir 2 tablespoons into the cheese mixture to lighten it. Fold in the remaining egg whites until evenly combined.

Spoon the mixture over the biscuit base and level the surface. Chill for 1–1½ hours or until the filling is set. Pipe a whipped cream border around the edge of the cheesecake and arrange the raspberries over the top. Cut into wedges to serve.

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