This baked is delightfully light and tangy and perfect for afternoon tea or for a dessert if you are serving fish.
INGREDIENTS
Base
185g plain sweet biscuits
90g unsalted butter, melted
Filling
1/4 cup lime juice
1 tsp vanilla extract
1 tsp finely grated lime rind
2 cups sour cream
250g cream cheese, softened
2 eggs
3/4 cup caster sugar
3 tblsp caster sugar, extra
METHOD
Base
Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and stir well to combine. Press biscuit mixture into the base of a 23cm springform cake tin. Bake at 180 degrees celsius for 5 minutes. Set aside to cool.
Filling
Using an electric mixer, beat cream cheese until light and fluffy. Gradually add 3/4 cup caster sugar and beat well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, lime juice and vanilla extract. Pour mixture over biscuit base and bake at 180 degrees celsius for 45 minutes or until set.
Combine sour cream and 3 tblsp caster sugar and stir well. Spread evenly over cheesecake and bake at 250 degrees celsius for 5 minutes. Turn oven off and allow cheesecake to cool with oven door slightly ajar for 30 minutes. Remove from oven and stand on a wire rack until cooled to room temperature. Refrigerate for 8 hours or overnight. To serve, remove sides of cake tin and garnish with fresh strawberries and lime slices.
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