Lime cheesecake

Stunning citrusy dessert. The most perfect and easy no-bake lime cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. One of the most essential steps is whipping the cream into stiff peaks before folding it into the filling and refrigerating the cheesecake overnight.

Ingredients for the base:

• 160 g digestive biscuits
• 40 g butter, melted

Process the biscuits in a food processor until they resemble fine breadcrumbs. Add the butter and process until well combined (you can also put the digestive biscuits in a plastic bag, crush them to crumbs using a rolling pin, and then mix with melted butter).

Line the bottom of a 23 cm springform pan with parchment paper. Press the biscuit mixture evenly into the bottom of the springform pan. Put the tin in the fridge to set for 30 minutes.

Ingredients for the cheesecake filling:

• 1 cup Greek yoghurt at room temperature
• 250 g mascarpone, at room temperature
• 1/2 cup icing sugar
• finely grated zest and juice of 1 lime (unwaxed)
• 1 cup whipping cream, chilled
• 10 g gelatine powder (3.5 tsp) or 4 gelatine leaves + 50 ml water

Place Greek yoghurt, mascarpone, icing sugar, lime zest and lime juice in a mixing bowl and beat until combined.

Mix the powdered gelatine with 50 ml of cold water and leave to soak for 10 minutes. Place on the hob and heat, stirring, until the gelatine completely dissolves or heat in the microwave. Do not boil (the gelatine will lose its gelling properties). Remove from the hob and cool slightly until no longer hot to the touch.

Add a tablespoon of cheesecake batter to the gelatine and mix it well. Add another 2 tablespoons of cheesecake batter to the gelatine and mix again, checking for any lumps. Add the rest of the gelatine and mix to combine the ingredients. Both mixtures should be at a similar temperature to avoid any lumps.

Pour the whipping cream into another bowl. Whip until stiff. Add it to the cheesecake batter and mix gently.

Pour the mixture onto the prepared cookie crust and spread it into an even layer. Cover and chill in the fridge for 5 – 6 hours, preferably overnight.

Additionally:

• 1 lime sliced into quarters, for decoration,
• grated zest of 1 lime, for sprinkling

Before serving, decorate the cheesecake with grated lime peel. Serve with lime quarters.

Enjoy!