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Lime Cheesecake

Probably my favourite pud. This is the sort of dessert that can have all the ingredients adjusted to suit your own palate. I’m a right one for just chucking ingredients in various amounts until I think will taste nice. Most of the time it works and if it doesn’t , it’s really funny and I know what to change next time….

Happy Experimenting!

Serves 6

  • 50g butter
  • 100g Digestive biscuits – or try Ginger Nuts, Choc Chip Cookies etc
  • 225g soft cheese
  • 50g creme fraiche or lightly whipped double cream
  • 50g caster sugar
  • juice of 1 lime – fresh from your Greengrocer
  • little bit of grated lime zest

Pre heat your oven to 180°C.

Put the biscuits and diced butter in a food bag and bash with a rolling pin until nicely mixed together.

Lay a piece of baking parchment in the bottom of one of those springy sided cake tins. Mine is about 25cm across. Put the biscuit/butter mix in the bottom. You want around a 0.5cm layer.

Bake for 10 mins. Remove and allow to cool.

While the base is cooking/cooling, get a mixing bowl and mix the soft cheese, creme fresh, sugar and lime juice. I use a little electric whisk to mix it well. Taste and adjust quantities accordingly. It must have a reasonably sticky constituancy. Pop in the fridge while the base is cooling.

When ready pour the cheesey mix onto the base and smooth with a soft implement. I make swirls with a big fork.

Spinkle the grated lime zest on top.

Serve asap. Will last a day or two in the fridge, but the base goes soggy!

About simarkhall

Simon Hall has written 2 posts on this blog.

I love my food! I was brought up not to waste and so I'm always on hand to hoover up any left overs on peoples plates.

I would say my cooking style is experimental and confident.

I often 'create' a dish from random ingredients left from the weeks shopping. Generally it works!

I can do traditional cooking like sunday roasts, but I'm always looking to add a twist.

I love trying new foods, particularly if there is a scary element to it.

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  1. Cheese? Cake? Thanks for this recipe! I love cheesecake so will certainly be giving this one a try! :)

  2. Don’t forget the Cheese Fest on Sunday!

  3. Will try it out next week if I can track down some suitable biscuits. I do like the idea of a cheesecake without the anxiety of setting with gelatine.
    That is my number one favourite but I cannot make it at the moment ~ I will have to stock up on powdered gelatine when next in the UK.
    I have been experimenting with leaf gelatine but it’s very expensive and there are no instructions on the paquet, quite a basic requirement I would have thought, so it’s a little unnerving!

  4. Through continued development I have come to the conclusion a 60/40 mix of Digestive to Ginger Nut makes the yummiest base and compliments the tartness of the lime cheese.

  5. Hi…I also had trouble with soggy cheesecake bases, but have now cracked it……..use melted chocolate instead of butter to coat the biscuit crumb. Works perfectly, and freezes great as well.

    • Now that’s a good idea!!

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