No-Bake Lime Cheesecake
Several years back, I posted a simple recipe on (Key) Lime Tartlets. I still only have access to Brazilian limes, but I would welcome any excuse to use limes in my cooking. When Hub announced that he would be away in the USA next week, it set me thinking of NYC, of California, of Florida...I decided that I must do an American recipe or 2 next as a sign of solidarity and this one on No-Bake (Key) Lime Cheesecake kindly shared by an acquaintance will do to start.
No-Bake (Key) Lime Cheesecake :
300g Digestive Biscuits (crushed)
100g Butter (melted)
500g Philadelphia Cream Cheese or Mascarpone
125ml (Key) Lime juice (about 4 Brazilian limes)
397ml can of sweetened Condensed milk
Zest of 1-2 limes
Line the base of a springform mould with baking paper and butter the sides. Mix the crushed digestive biscuits with the melted butter and press the dough onto the mould (on the sides too for a change). Leave in the fridge while preparing the filling.
Whip the cream cheese with the lime juice and condensed milk till creamy. Mix in half of the zest. Pour the filling into the biscuit-lined mould.
Sprinkle the remaining zest over the cheesecake and chill for at least 4 hours before serving.
I didn't work my biscuit base too well (or I was too haphazard) so it was falling apart in places when I (very roughly and quickly) unmoulded the cheesecake. It probably would help if I had space in my freezer too - which I haven't. I thought of leaving the cheesecake outside in the freezing cold (aka nature's freezer) - but 2 pigeons are back shitting in my arcade lately so I thought better of it.