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Wednesday, April 7, 2010

Lime Cheesecake




This lime cheesecake is so creamy and smooth - when you serve this cake you will find people coming back for seconds. I also made this for Easter Sunday along with the Flourless Chocolate Cake a great combination to serve the two together as chocolate and lime go so well together. A girlfriend of mine made this as the dessert after a wonderful meal and I was inspired - she was inspired by My Kitchen Rules - hence the recipe (as follows). Enjoy! And if you make it, let me know what you think...I think it's better than any other baked cheesecake I've made before (although my many friends would say nothing beats the Jamie Oliver cheesecake, which I'll post soon)...anyway you be the judge!

**Inspired by TV Show “My Kitchen Rules” Melbourne 2010)

Ingredients
3 x 250g packets cream cheese, softened
220g caster sugar
¼ teas vanilla extract (or ½ teas vanilla essence)
Zest and juice of 2 limes
3 eggs
1 egg yolk
125ml pouring cream
Fresh lime wedges and double cream, to serve

Then for the cheesecake base:
1 x 250g packet nice or granita biscuits (I used granita)
2 tab brown sugar, firmly packed
125g unsalted butter, melted

Method
1. To prepare the cheesecake base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined. Line 22cm non-stick spring-form tin with baking paper. Spray vegetable oil all over the sides of the pan. Press mixture over the base of the tin. Use a palette knife to smooth the base. Place in the freezer for 1 hour or until hardened.

2. Preheat oven to 220oC (200oC fan-forced).

3. Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream. Pour mixture into tin over crumb base.

4. Bake on the lowest shelf for 10 minutes. Reduce the temperature to 160oC (150oC fan forced) and bake a further 30 minutes or until mixture is almost set.

5. Cool cheesecake in oven with door slightly ajar. Once cool, cover and refrigerate for 4 hours or overnight.

Notes:
1. Use the base of a drinking glass to help press the crumbs over base of tin.

2. For a glamorous garnish, grate dark chocolate over top of cheesecake before serving – it has a natural affinity with lime.

3. Be careful to only remove the thin coloured part of the peel when zesting citrus fruit as the white pith underneath is very bitter.

4. Most cheesecakes are better made a day in advance. It gives the flavours time to develop and allows the texture to firm. Baked cheesecakes are best eaten at room temperature.

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