Strawberry Lime Cheesecake

Who doesn’t love a cheesecake! I can never say no to cheesecake. A smooth velvety mildly sweet cheesy goodness sitting atop a buttery cookie crust, and topped with your favorite seasonal fruit compote can bait not just the kids, but anyone. Cheesecake recipes which demand baking the custard to the right consistency are a little tricky. But this one which just sits in the fridge for a couple of hours can make even the novice cooks impress their friends at a dinner party. And the bonus part is that you can make this a day in advance and your one dessert is all sorted. This strawberry lime cheesecake is beautifully luscious, creamy and a perfect dessert for summer. I made this cheesecake a couple of weeks back with last of season’s strawberries here. But the images just lied there on my hard drive for some time and I just forgot about this. In case, you don’t find fresh strawberries, you can use the frozen ones too. This recipe is really forgiving! You could even use other fresh fruits available in the market, like mangoes, mulberries, kiwifruit etc.

Strawberry Lime Cheesecake

2017-05-02 00:09:39

Strawberry Lime Cheesecake

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Ingredients

1. 250 gm digestive biscuit
2. 100 gm butter, melted
3. seeds of 1 vanilla bean
4. 1 + 1 tsp lime zest
5. 1 tbsp lime juice
6. 600 gm cream cheese, at room temperature
7. 125 gm icing sugar
8. 284 ml double cream
9. 400 gm strawberries, halved
10. handful of fresh mint leaves

Instructions

1. Butter and line a 9 inch springform cake pan with parchment paper. In a food processor blitz the biscuits to make fine powder. Add melted butter and mix well. Spread into the prepared cake pan in an even layer. Let sit in fridge for 1 hour to set firmly.
2. In a bowl, add cream cheese, 100 gm icing sugar, vanilla bean seeds, 1 tsp lime zest, lime juice and beat with an electric mixer until smooth. Add double cream and continue beating, until everything is combined. Pour the cheesecake mixture on top of biscuit base, spread evenly. Let sit in fridge overnight to set.
3. Take the cheesecake out of fridge and unmold and remove from the cake pan. Puree half of the strawberries in a blender with remaining 25 gm icing sugar and 1 tsp lime zest. Strain the puree. Top the cheesecake with remaining strawberry halves and the pureed strawberries and mint leaves.

By Himanshu Taneja

The White Ramekins http://thewhiteramekins.com/