Lite Lime Cheesecake
"This is an adaptation of a no-bake lime cheesecake from Australian Table magazine. I love these type of cheescakes, and with this one, you don't have to worry about the crumb crust staying to the sides of the pan, because it's a bottom-only crusted cheesecake. Makes life just a little bit easier. Always nice. You could substitute cottage cheese for the ricotta, if you blend it a little. Cooking time doesn't include chill time."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 80 g crushed digestive biscuits or 80 g graham cracker crumbs
- 40 g butter, melted
- 2 teaspoons gelatin powder
- 80 ml fresh lime juice
- 150 g sugar
- 100 g low-fat ricotta
- 100 g low-fat cream cheese
- 2 teaspoons finely grated lime peel
- 3 egg whites
- 2 limes, cut in wedges, to serve
directions
- Grease a round 18cm springform pan and line base with non-stick baking paper.
- Blend biscuit crumbs and butter until combined. Using fingers, spread evenly over greased pan and press down firmly. Chill.
- Wprinkle gelatine over 1 Tbsp water in a small heatproof jug. Stand jug in a medium sauceepan of simmering water. Stir constantly until gelatine dissolves. Keep warm.
- Combine lime juice and sugar in a small saucepan. Stir on medium heat, without boiling until sugar dissolves, then bring to a gentle boil. Reduce heat and simmer for 1 minute. Keep hot.
- Meanwhile, beat cheeses and lime peel in medium bowl with electric mixer until smooth.
- In separate bowl, beat eggwhite with an electric mixer to soft peak stage. With motor running, gradually add hot sugar syrup. Whisk eggwhite mixture and slightly warm gelatine mixture into cheese mixture until well combined.
- Pour over biscuit base in prepared pan. Cover and chill 2 hours until set. Serve with whipped cream and lime wedges.
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Reviews
-
So easy to make and i far prefer the texture than that of cooked cheesecakes. Made for Pac!
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
