A collection of my favourite recipes & remedies from Mexico and around the world.

Sexy Lime Cheesecake

<img src=http://"sexy-lime-cheesecake4.jpg"?w=540 alt="sexy-lime-cheesecake decorated with strawberries, rasberries, mint and candied limes">

This little beauty is pretty quick and easy to make, doesn’t require baking and is extremely delicious. You can impress your loved ones, or just indulge yourself with this simple yet luxurious sexy lime cheesecake.

Sexy Lime Cheesecake

Lime Cheesecake topped with raspberries, mint & lime zest and dusted with Icing Sugar

175g biscuits/cookies
75g butter
a pinch or 2 of cinnamon and/or ginger powder (optional)

350g cream cheese
115g sugar
150ml double cream
Grated zest and juice of 4 limes**
Raspberries, candied lime, mint leaves, grated or shredded lime zest, icing sugar, etc to decorate (optional)

Mixing bowl & spoon or blender/food processor
20cm cake tin with removable bottom, or same size container/dish 1.5 – 2 inch deep, lined with greaseproof paper or foil.
Small saucepan
Lime squeezer if you have one and sieve (optional)

Preparation Time: 20mins – more if you whip the cream
Chill Time: Min 4 hours

Method: 1. Crush the biscuits as finely as possible. If, like me, you do not have a food processor, then you can do it by placing them inside a strong plastic bag and bashing them with a rolling pin, or just put them in a bowl and crush them by hand or by pressing a (clean) glass, mug, can or something similar over them.

– I find Digestive Biscuits the best choice if you are in the UK, here in México i use Canelitas – even better ‘cos they are cinnamon flavoured! I believe in the US  Graham Crackers are similar to these 2 i have metioned.

2. Melt the butter over a low heat then pour it over the crushed biscuits.

3. Add the cinnamon and or ginger and mix thorougly.

4. If (like me) you don’t have one of those cool cake tins that the bottom pushes out, then line your dish or container with greaseproof paper or foil, make sure to cover the sides and leave enough so you can pull the cake out once it has set, other wise, grease the bottom of your fancy tin and press the biscuit mixture firmly in it.

5. Put cheese, sugar, lime juice and zest into a blender or mixing bowl and blend well. **CAUTION WITH THE LIME JUICE! As limes are a product of nature they are all unique, therefore when i say juice of 4 limes – that is a guideline. If you put too much lime juice or try to mix it too fast it will curdle with the cheese – very upsetting!! So, go slow with the juice add it a bit at a time so you don’t end up with seperated ingredients and a ruined cheesecake!

6. Whip the double cream until soft peaks form then mix in to the cheese mixture.

-If you don’t have time or the inclination to whip the cream its ok, i must admit i only did it the first time i made it, now i  don’t bother! At times i have omitted the cream completely and the cake is still really good, i tend put half the amount, unwhipped. I supose it just depends how luxurious you are feeling!

7. Put the cheese mixture the into the tin and spread evenly over the biscuits with a spoon.

8. Chill in the refrigerator overnight, if you can wait that long, or at for least 4 hours.

– I always cover mine with a cloth or cling wrap while its chilling just to stop any rogue refrigerator odours or flavours being absorbed and tainting the delicate lime flavour.

9. Once completely chilled take it out of the fridge and remove it carefully from its tin/dish – be careful and take your time if necessary.

– If you lined your dish with foil make sure there is NO foil left stuck to the cake – if you have ever had the misfortune to bite a piece of foil with a molar thats filled with a metal filling it is horribly painful!

10. The finishing touches: Now all thats left is to adorn your creation with whatever you choose before devouring it! Red berries  tend to go well with this, or you can just leave it plain if you prefer.

– The  candied limes around the dish in the photo are purely for decoration – maybe i just need more practise making them as they didn’t taste too good – pretty bitter, anyway, they look nice and the cake is so good you won’t care about anything else!

I love to use raspberries and mint to decorate this sexy lime cheesecake as the fresh tartness of the raspberries are a great compliment to the tangy cream-cheese,  plus the delicate aroma of the  lime and mint  make  this an exquisite indulgence to bombard your senses with  – a sensual experience indeed!


Comments on: "Sexy Lime Cheesecake" (1)

  1. […] mmm like stuffed chicken breasts, naughty bacon and cream-cheese sandwiches, jacket potato topping, cheesecake.. and the list goes […]

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