LAYERED LIME CHEESECAKE
Make this stunning layered, citrussy dessert ahead of time if you're entertaining. It's a crowd-pleaser that's part key lime pie, part cheesecake, part trifle
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 9
Steps:
- Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
Nutrition Facts : Calories 428 calories, Fat 33 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Sodium 0.4 milligram of sodium
LIME CHEESECAKE WITH GINGERSNAP CRUST
This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. Very important - to cook remember to bake for 15 at 400 and turn oven down to 350 for remainder. The best way to ensure it doesn't crack is to (this is what I do) I bake my cheesecake at the end of the night, this way I won't need the oven anylonger and my cheesecake can take it's time to do it's magic!
Provided by veraj9170
Categories Cheesecake
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 to start. You will turn it down to 350 after 15 minutes.
- Position your oven rack to center.
- Butter the bottom of 9 inch springform pan.
- NOTE: Your ingredients should be room temperature.
- Crust:.
- In a small bowl, combine softened butter with crumbs and sugar (first 3 ingredients). Press into the bottom of the prepared pan. Set aside or if you want, you can bake this for about 10 minutes to give it a brown crust.
- Filling:.
- In a large mixing bowl, beat softened cream cheese on low until very smooth. Gradually add the sugar beat well. Add the eggs one at a time (blending well after each egg). Scrape down sides of bowl when neccessary (turn off machine when doing this or you'll have batter on your ceiling). Stir in the lime juice and zest until well combined. Then stir in the sour cream and mix thoroughly until light and fluffy. You need to have some air in the batter, which gives it a fluffy texture.
- Wrap the bottom of the pan with aluminum foiland then pour batter into prepared pan . Set the pan in a 1 inch water bath. (place pan in larger baking pan and add just 1 " of water to bottom pan) Bake for 15 minutes at 400 THEN reduce to 350 and DO NOT OPEN DOOR! Bake until edges are set and center moves only slightly when pan is shaken, about 50-60 minutes. During last 10 minutes open to GENTLY shake to see if slightly set.
- LEAVE OVEN DOOR OPEN SLIGHLY and turn off the heat while cooling the cake in the oven for about 1 hour. Cover in platic wrap and refrigerate over night to completely set about 6-8 hours.
- To serve:.
- About 20 minutes prior to serving, remove from refrigerator and garnish with a sprinkling of powdered sugar and thin slices of lime on the edges.
- NOTE: If your cake cracked - it's ok you can add cherry topping or lemon curd on top and then sprinkle powdered sugar on top. No worries, it's happened to me a few times too but didn't fail to disappear quickly! :).
Nutrition Facts : Calories 557.6, Fat 35.6, SaturatedFat 20.7, Cholesterol 155.6, Sodium 451.9, Carbohydrate 52.5, Fiber 0.8, Sugar 29.8, Protein 9.4
LEMON AND GINGER CHEESECAKE
Very quick, simple and very tasty cheesecake. Leave overnight for perfection.
Provided by louiseh12
Time 20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Crush the biscuits and add the melted butter.
- Grease a push bottom round cake tin with butter
- Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
- Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
- Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
- Spoon over the base and place into the fridge
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