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Lime Cheesecake

Lime Cheesecake

 Prep.Time: 10 min
 Cook.Time: n/a
 Difficulty: Easy
 8-10 Slices


 Small Suacepan
 18-20cm/7-8" Flan Case
 Palette Knife
 Mixing Bowl
 Balloon Whisk
   or Hand Blender
 Wooden Spoon
 Baking Paper


 750g/28oz Mascarpone Cheese
 200g/8oz Digestive Biscuits
 150g/6oz Butter or Spread
 100g/2oz Caster Sugar
 200ml/8floz Double Cream
 4 Limes
 2 Egg Yolks
 1 tsp Vanilla Extract


Melt the butter in a saucepan.
Break up the digestives into a fine mixture, a food processor is good for this.
Gradually pour the melted butter butter into the biscuit mixture and work it in with the spoon if not using a food processor.
Line the flan case with the baking paper and grease sides and baking paper with a little butter.
Press the biscuit mixture into the flan case and even it out so we have a nice flat base.
Put the base in the fridge to cool while you make the topping.
Empty the mascarpone cheese into the bowl, squeeze the limes and add the juice.
Add the egg yolks, cream, vanilla extract and sugar.
Mix slowly with the whisk or hand blender until all the ingredients are mixed together.
Remove the now chilled base from the fridge and add the topping.
Use the palette knife to press down and smooth the topping.
Grate some lime zest over the top for decoration.
Place in the fridge for 3-4 hours to set.

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