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1
grease a loose-bottomed springform10-12 inch (25-30 cm) cake tin or 8-10 individual mould rings,
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2
mix the melted vutter with the finely crushed waterbiscuits and parsley.Spoon mixture into either the cake tin or the rings that have been placed on grease proof paper ,and press firmly over the base,Chill in refrigerator whilst,making the filling .
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3
spfinkle the gelantine over the water in a small heatproof bowl until spongy.stand the bowl in hot water and leave until gelantine has dissolved set aside to slightly cool
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4
beat the cheese for filling in a bowl until soft, beat in the lemon rind and juice , egg yolks,tomato puree and sour cream,stir in tbe gelatine ,season with salt and pepper to taste.Leave the mixture until point of setting .
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5
whisk the egg whites until stiff ,using a large metal spoon fold lightly but thoroughly into cheese mixture.Add chopped prawn and stir in well
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6
turn the mixture into tin or moulds ,chill for at least 3-4 hours in refrigerator until set,
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7
run a round bladed knife around the sides of cheese cake in tin, or push the little cheesecakes from bottom end very gently upwards through mould to release it ,put onto serving plate.
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8
beat the cheese for finish with mayonnaise parsley and lemon juice until smooth, garnish your cake with cheese mayo and prawns .
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9
Sprinkle over a little paprika if you like.
