Today I was going to tell you about my obsession with appetisers, and the mini taco cups that we made at the weekend (yum, by the way), but I'm not. Instead, I'm going to tell you about Lime Cheesecake.
Yummy, creamy, light and fresh Lime Cheesecake.
This is a recipe I used to make aaaaaall the time. All the time. Any time I was asked to make dessert, you could bet your bottom dollar that I'd rock up with a lime cheesecake. I'm boring like that.
People didn't seem to mind though- in fact, I got so many requests for the recipe that I soon realised that I could no longer use it as my go to "I'll bring dessert"! And so it was that this poor cheesecake fell out of my good graces (or at least my repertoire) for a few years.... poor little cheesecake.
Last weekend we had some good friends over for lunch and, as tempted as I was to rope in their help to demolish the stacks of ice cream we have in our freezer, I suddenly had the urge to dig out this recipe again. Problem was, I used to make this off the top of my head and, in the years it has been in exile, the exact details had become a little hazy.
Thank goodness my lovely big sister keeps all the recipes I give her in a cute little scrapbook, and was able to send it to me!
Serves 8 (at least!)
300ml double cream
250g cream cheese
125g caster sugar
250g plain biscuits (we use digestives)
80ml lime juice (about 3 small limes)
Fine lime zest (as much as you like, we used the zest of 2 limes)
125g butter, melted
4 tspns of powdered gelatin OR 5 sheets of leaf gelatin
1) Using a cake tin with a removable base (roughly 20cm diameter), grease the sides and line the bottom with parchment paper.
2) Blitz the biscuits in a food processor until you have a fine crumb, and then mix in the melted butter thoroughly. Press the mixture into the base of your tin and pop it in the fridge to firm up while you make the filling.
3) Whisk together the cream, cream cheese, zest, sugar and lime juice until creamy and soft peaks have started to form.
4) Put the gelatin in a bowl and cover with 3 tablespoons of water (if you're using leaf gelatin then snip it into small pieces first). Leave to soak for 10 minutes, stirring or swishing it around every so often to make sure all the pieces are covered. Place the bowl over a pot of simmering water and heat the gelatin until it is completely melted (but don't boil it). Remove from the heat and let it cool for a minute.
5) Whisk the melted gelatin through the cheesecake mixture for a few minutes, to make sure it is evenly incorporated. Transfer the mixture into your tin, and give the tin a few sharp taps on the surface to force out any air pockets.
6) Pop the tin back in the fridge and leave it to set for a few hours. To remove it from the tin use a thin knife and run it around the inside of the tin to loosen the cheesecake- you should then be able to (very slowly and carefully!) push it out.