Desserts and sweets
Basic lime cheesecake
No ratings yet
80 min
Serves 8 - 10
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 2 1/4 cup graham cracker or digestive biscuit crumbs 540 ml graham cracker or digestive biscuit crumbs
- 1/2 cup unsalted butter (melted) 120 ml unsalted butter (melted)
- 16 oz cream cheese (450 g; softened) 455 g cream cheese (450 g; softened)
- 1/4 cup heavy whipping cream 60 ml heavy whipping cream
- 1/2 cup granulated sugar 120 ml granulated sugar
- 2 tbsp fresh lime juice 30 ml fresh lime juice
- 1 tsp finely grated lime zest 4.9 ml finely grated lime zest
- 1 tsp vanilla essence 4.9 ml vanilla essence
- 2 eggs at room temperature 2 eggs at room temperature
- More whipped cream for serving More whipped cream for serving
Method
Prepare the cheesecake base
In a bowl add the cookie crumbs and butter and combine using your hands until you get a smooth, uniform mixture. Press the mixture onto the base of an 8 inch spring-form pan.
Preheat oven to 350° degrees F (175 degrees C).
In another bowl add the cream cheese, whipping cream, sugar, lime peel and juice and vanilla extract and beat using an electric mixer on medium speed until all ingredients are well blended. Add the eggs, one at a time, mixing well after each one.
Pour the cheese mixture onto the cheesecake base and shake to spread evenly. Bake for 40 minutes or the until center is almost set. Remove from the oven and let completely cool, for about one hour.
Refrigerate for at least 3 hours (better if overnight). Serve topped with whipped cream.
In a bowl add the cookie crumbs and butter and combine using your hands until you get a smooth, uniform mixture. Press the mixture onto the base of an 8 inch spring-form pan.
Preheat oven to 350° degrees F (175 degrees C).
In another bowl add the cream cheese, whipping cream, sugar, lime peel and juice and vanilla extract and beat using an electric mixer on medium speed until all ingredients are well blended. Add the eggs, one at a time, mixing well after each one.
Pour the cheese mixture onto the cheesecake base and shake to spread evenly. Bake for 40 minutes or the until center is almost set. Remove from the oven and let completely cool, for about one hour.
Refrigerate for at least 3 hours (better if overnight). Serve topped with whipped cream.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.