Yummy Lime Cheesecake
Wednesday, 30 May 2007
A delicious and refreshing cheesecake for any occasion. Serves 8.
Preparation time: 20 minutes, plus 2 hours chilling.
Ingredients
• 50g unsalted butter, cut into chunks
• 150g Chocolate Chip Cookies, crushed
• 135g pack lime jelly, cut into cubes
• ½ x 410g can evaporated milk, chilled
• 200g cream cheese
• 3 limes
Method
Line the base of a 20cm x 5cm round loose-bottomed sandwich tin with baking parchment.
Melt the butter in a saucepan and stir in the crushed biscuits. Press the mixture into the base of the prepared sandwich tin and chill.
In a bowl, dissolve the jelly in 100ml boiling water. Stir with a spoon then set aside to cool.
Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Then whisk in the cream cheese until smooth and well combined.
Take the finely grated zest and juice of 2 of the limes. Finely slice the remaining lime and set aside. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. (Keep the rest of the zest chilled.)
Pour over the biscuit base and chill for 2 hours or until set. Decorate with the reserved lime zest and slices of lime.
Twist: Make a lemon cheesecake by replacing the grated zest and juice of the limes with the zest and juice of 1 lemon, and using lemon jelly instead of lime jelly.
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