Sunday, December 21, 2014

Recipe: Key Lime Cheesecake

Key Lime Pie is an american dessert, apparently originally invented by fisherman in the Florida keys (using limes that grow so prevalently there). Instead of the traditional bright green lime filling and meringue topping, i have turned this into a sort of lime-y cheesecake, absolutely delicious. Because of the lime I think it's a really nice pudding, as the tanginess kinda cleanses the palate, as well as being satisfyingly creamy. If you want to make it vegetarian, Dr Oetker have a vegetarian gelatine powder you can buy.

Key Lime Pie (serves 8)

180g shortcake biscuits, crushed/blitzed to a fine crumb
90g butter
15g sugar
600g cream cheese
3 limes, juice and zest (save a little zest to sprinkle over the top when finished)
1 x 4g sachet gelatine powder
150g sugar
150g boiling water
Whipped Cream

1)  Melt the butter in a small saucepan, and mix in the sugar and crumbled biscuits. Spoon into a 23cm loose-based round flan tin, and press mix down firmly. Allow base to chill for about half an hour.
2)  Meanwhile, mix the cream cheese, lime juice and lime zest until well combined. Mix the gelatine powder and sugar with the boiled water until dissolves, and then whisk into the cream lime mixture. Keep beating this mixture until it’s well combined and starts to thicken (this takes a few minutes, but trust me, it does thicken up eventually).
3) Pour creamy mixture on top of the biscuit base. Allow to set in the fridge for at least 8 hours (preferably overnight). Garnish with whipped cream and a little bit of lime zest.

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