Lime CheesecakeTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Baking time: 35 minutes
Refrigeration time: 12 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:385.3 kcal
Proteins:5.8 g
Fats:28.4 g
Carbohydrate:28.2 g
Fibers:0.3 g
Sugar:9.5 g
Cholesterol:149.2 mg
Sodium:306 mg
Calcium:64.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**For the crust
120
g
shortbread cookies
40
g
melted butter
15
g
candied ginger, finely chopped
2
cm piece fresh ginger, grated
grated zest of 2 limes
**Filling
200
g
cream cheese
25
g
sugar
1
egg
juice of 1 lime
METHOD
- Grind the shortbread cookies in a food processor to form fine crumbs. Add the other ingredients for the crust and blend well.
- Line an 11 cm (4 1/2") springform pan with parchment paper. Spread the crumb mixture over evenly to cover. Bake for 5 minutes in a preheated 180° C (350° F). Cool.
- Beat the cream cheese with the sugar and lime juice. Mix in the egg and beat well. Pour the mixture over the crust and spread evenly. Cover the cheesecake with a sheet of aluminum foil. Reduce the oven temperature to 150° C (300° F). Bake for approximately 30 minutes. The filling should be set but still jiggly.
- Unmold; refrigerate for at least 12 hours.
WINE SUGGESTIONS
Sauvignon
Trebbiano
CHEF'S NOTES
This is an oven-baked cheesecake. If you prefer the texture of an unbaked cheesecake, or are just short of time, simply bake the crust for a few minutes longer until browned, then add 2 sheets of gelatin, soaked and squeezed out (or 1 packet of powdered gelatin - follow the package directions) to the filling and simply refrigerate.
Serve the cheesecake with a tropical fruit coulis: passion fruit, mango, pineapple, etc., depending on your taste and what's available.
