samedi, avril 10, 2010

No-bake Lime Jelly Mascarpone Cheesecake

No-bake Lime Jelly Mascarpone Cheesecake (the not fully-chilled slice)

The kids wanted to eat jelly. I decided to set aside a bit of it to make a No-bake Lime Jelly Mascarpone Cheesecake. I have a 500ml pot of mascarpone in the fridge as well as an opened packet of digestive biscuits. This looked like a great way to clear up stock.

The dining area
It was almost like Summer yesterday and I busied myself by cleaning the children's slides and toy house, checking the huge trampoline, preparing the roses and cactuses, cleaning the BBQ and garden furniture...The gardeners have passed by 2 days ago to mow the lawn so everything is neat. We even ate dinner outside last evening.

Kid's play area

Didn't last long. It started to rain last night and there was a huge howling windstorm that lasted through the night, only stopping around 10am this morning (but there's still some wind now). Half of the things outside was blown away and one of my cactuses was overturned. Our house stands alone in a big open field - so we're vulnerable to wind storms. The Babies were scared and came to sleep with us - a pity as I usually sleep best when I have a storm brewing outside.

With some fresh and ripe organic kiwis

No-bake Lime Jelly Mascarpone Cheesecake :

The biscuit base :

350-400g Digestive biscuits
125g Butter (melted)
2 Tbsp Sugar or Brown Sugar

The cheesecake filling :

150ml Lime Jelly (slightly cooled)
500ml Mascarpone
125ml Philadelphia cream cheese
3 Tbsp Sugar
Juice of 1 lemon or 2 limes
1 Tsp Vanilla extract

Pulse the digestive biscuits, butter and sugar into crumbs. Using your fingers or a spoon, line a mould with it. While preparing the filling, keep the biscuit base in the fridge.

The biscuit base
Whip the mascarpone, cream cheese, sugar and vanilla extract till creamy and fluffy.

Gently add the lemon juice and cooled lime jelly to the mascarpone mixture. Whisk till the mixtures turns creamy and fluffy again.

Cheesecake is ready to be chilled
Pour onto the biscuit base and chill in the fridge for at least 4 hours if not overnight. Decorate with fresh fruit if desired.

We (meaning Baby Girl and I) couldn't wait and took it out after just 2-3 hours and it was still a little soft. But it was yummy anyway :-).

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