July 12, 2016
A fresh twist on an old favourite, this lime cheesecake recipe is somewhat indulgent but we'll forgive you! The mint sugar adds a delicious fragrant crunch.
For the mint sugar
1Put the sugar and mint leaves into a food processer and pulse until well combined and all the mint leaves are fine. Set aside to use later.
For the base
1Preheat the oven the oven to 170°C.
2Put the digestive biscuits into a plastic food bag and crush with a rolling pin into fine crumbs
3Combine with the melted butter.
4Press the biscuit mixture evenly into the bottom of a loose bottomed flan tin.
5Bake in the oven for 10-15 minutes. Remove and allow to cool before placing in the fridge to chill.
For the filling
1In a large mixing bowl, put the cream cheese, sugar, lemon zest and juice and lime zest and juice and mix well.
2Whisk the double cream, until soft peaks form. Then fold into the cream cheese mixture.
3Ensure the base is fully chilled. Pour the mixture over the biscuit base and level wth a spatula.
4Place in the fridge to chill overnight
5Serve with a sprinkling of mint sugar and a garnish of lime slices.