Lemon and Lime Cheesecake

Photo by Joanne B.

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • 150

    g plain sweet biscuits, processed to fine crumbs

  • 80

    g butter, melted, cooled

  • 500

    g cream cheese, softened

  • 3/4

    cup caster sugar

  • 1

    lemon, rind finely grated, juiced

  • 2

    limes, rind finely grated, juiced

  • 1 1/2

    tablespoons lime juice

  • 1 1/2

    tablespoons lemon juice

  • 3

    teaspoons powdered gelatine

  • 300

    ml thin cream, lightly whipped

Directions

Grease and line base and sides of a 5.5cm deep, 22cm (base) spring-form pan with baking paper. Combine biscuit crumbs and butter. Press into base of prepared pan. Refrigerate while preparing filling. Using an electric mixer, beat cream cheese and sugar until smooth. Beat in lemon and lime rind. Heat 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons lime juice and gelatin in a small saucepan over medium heat, stirring with a fork until hot and gelatin is dissolved. Set aside to cool slightly. Beat gelatin into cream cheese mixture until well combined. Fold in cream, mixing until well combined. Spoon filling over base. Smooth surface. Refrigerate for 4 hours or until set. Serve.

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