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Monday, 12 March 2012

Lemon and Lime Cheesecake ;)

For the Crum Crust
10 Digestive Biscuits, crushed
50g butter, melted
25g demarara sugar

For the filling:
150ml double cream
397g can condensed milk
175g low-fat cream cheese, at room temperature.
zested rind and juice of 2 large lemons
zested rind and juice of 1 1/2 limes

To decorate:
150ml whipping cream, chilled
1/2 lime, thinly slice.

Jelly toping : juice of 3 limes
50 grams of sugar
2 leaves of gelatine

1.- First make the crust: put the ingredients in a bowl and stir until mixed. Turn out into a 20cm loose-bottomed quiche tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.

2.- Make the filling: place the double cream, condensed milk and cream cheese in a bowl with the lemon and lime rinds. Mix throughly. Using a balloon whisk, gradually whisk in the lemos and lime juices and continue whisking until the mixture thickens.

3.- Pour the lemon and lime filling into the crum crust and spread evenly, Cover and chill overnight.

4.- Optional .- You can also decorate it with a jelly tompping, as I've done here, you warm up the juice and 50 grams of sugar. Once hot remove and add 2 leaves of soaked gelatine, and allow to cool slightly. Pour over the top of the cheesecake to create a glaze and allow to set in the fridge.

5.- Whip the cream until it just holds its shape. Decorate the cheesecake with the swirls of whipped cream and slices of lime. Then return to the refrigerator.

Enjoy !!! ;)

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