Uncooked Lime Cheesecake
MAKES 1 20CM SPRINGFORM TIN
Baking memories……
There are 3 vivid memories from my childhood in the late 70’s early 80’s of baking. (proud to have been born in 1970) Memories that have always remained strong and clear in my mind to this day.
1. Burning my wrists on the electric elements of the oven, as I couldn’t quite reach, constantly I seemed to have scars on my wrists as I navigated cooking at an early age, and more often than not fulling the kitchen with smoke!
2. Sitting beside the pool, with a sponge cake, that my mother was known for…while I was drinking iced coffee! I must have only been 10!
3. This cheesecake, a classic uncooked cheesecake using gelatine, the recipe passed on by my favourite late Aunt, my mother still had the recipe, all these years on, and with abit of adaption and the use of limes instead of lemons, I can honestly say its has good as I remember.
FOR THE CRUMB
1 packet digestive biscuits
¼ cup caster sugar
1 tsp cinnamon
1 tsp ground nutmeg
140g butter, melted
FOR THE FILLING
500g cream cheese, at room temperature
1 cup caster sugar
1 340g can of creamy evaporated milk
¼ cup lime juice
1 tsp vanilla
Finley grated zest of 1 lemon or 3 limes
2 tsp gelatine
Method
Grease and line the base and sides of the tin
In a food processor, crush the biscuits until fine, add the sugar, spices and melted butter and process until combined. Now line the tin with the crumb mix starting with the base first, then the sides, pressing the crumb mix onto the tin, then smooth it all out to make it even with a back of a spoon.
In a stand mixer, whisk the evaporated milk until thickened, remove and put to the side.
Now in the stand mixer mix cream cheese and caster sugar until smooth, once smooth add lime juice, vanilla and zest. Mix until incorporated.
Meanwhile prepare the gelatine – sprinkle 2tsp of gelatine on 2 tbsp of cold water, whisk with a fork and stand for 1 min. Then melt in the microwave for 20 second increments until dissolved.
Now to the cream cheese mixture add evaporated milk and gelatine, whisk gently until combined and smooth. Then pour into prepared tin, and chill for 2 hours.
Remove cheesecake from the tin using a hot sharp knife cut.
Serve cold.
NOTES
Any citrus can be substituted for the lime.