This delightful chilled cheesecake made
with lime is perfect as a dessert.
Ingredients
serve 8 - 10
Base
140 g biscuit crumbs
70 g melted butter
Cheese
filling
10 g gelatin leaves
300 g cream
550 g cream cheese
200 g caster sugar
3 lime, zest and juice
Method
Line a 20 cm spring form tin with
greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and
combine. Spread the crumb mixture evenly in the bottom of the tin and press
firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with
cold water. Place cream in a mixing bowl and whisk until thickened to soft
peak. Place cream cheese and sugar in another mixing bowl, whisk with an
electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy.
Place lime juice and zest in a bowl and combine. Squeeze the excess water from
the gelatin leaves and heat gelatin until melted. Mix gelatin in the lime juice
and zest, blend into the cream cheese combination until incorporated. Fold the
whipped cream evenly into the mixture. Spread the finished cheese mixture
evenly in the cake tin on top of the crumb base. Allow cooling in the fridge
for at least 3 hours before removing from the tin. Place cheesecake on a
serving plate and decorate with cream. Garnish with candied lime before cutting
and serving.
Note: Try using other citrus fruit instead of lime such as lemon or
orange or a blend.
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