Wednesday, June 1, 2011

Chilled Lime Cheese Cake

"Never trust a skinny cook." I saw an apron with this saying scrawled over the front of it. I've come across this before, don't remember where, but I will totally whole-heartily agree with this. My family is very divided when it comes to food. My sister LOVES her desserts and carbs. Doesn't eat anything "not-normal", "seafood" or "whole animals" eg. a whole pig on a spit or a whole fried fish. She's perfectly content with wedges, sour cream and sweet chilli sauce, or a chicken schnitzel. She's a huge fan of the macrons and has attempted on more than one occasion to perfect the Salted Caramel Macron. My dad, well he'll eat just about anything, even if it tastes slightly less than average, he'll try it, make a "it's not great, it's edible, but it's not the best" kinda face. He drinks a freshly squeezed vege and fruit juice of a morning (consisting of celery, beetroot, apples, carrots), and never fails to give his opinion on everything I bake. My mother is highly into nutrition and what foods will give you good skin complexion or which fruits are high in anti-oxidants. She's takes the fat off EVERYTHING, and finds healthier alternatives to sugar, salt, oil and anything else that's potentially harmful to our bodies. So when it comes to the verdict of my latest creations, my family is the judging panel. If i can win 2/3 (my dad and my sister mainly) then, THAT AIN'T BAD! :)

For this Lime Cheesecake recipe, I used the limes that I bought at the Growers market (previous post, the one with the Pesto).

I had watched video podcast on a Lime Cheese cake with Caramelised Ginger and Chilli Syrup and the chef had presented it as individual cheesecakes using a food stacking ring, and it just looked amazing! I thought.. WOW! And it so easy! PAH! Yeh right. I've never done anything remotely close to stacking food in.. so the first attempt didn't exactly work out, (I should've taken a photo, just for memories sake.) So I change my game plan and decided I'd just make a whole cheesecake, but because there wasn't enough filling, I had to make a mini whole cheese cake. Gr. It just got so complicated.. but I reckon the final product isn't that bad! I just wish that I put a touch of lime green food colouring into the filling. How amazing would that have looked?!

White Chocolate & Lime Cheese Cake


250g mascarpone cheese
250g cream cheese
1 lime
1 cup white chocolate melting buttons
1/2 cup sugar

6 Granita biscuits (Arnotts Brand)
6 Scotch fingers biscuits
1/2 cup dessicated coconut
50g butter

1. Make the base by combining the granita and scotch fingers biscuits into a food processor, until they resemble bread crumbs.

2. Pour into a bowl and stir in the coconut. Set aside. Melt butter in the microwave (in a heat proof bowl on 20 second intervals) and add to the biscuit mixture.

3. Compress the biscuit mixture into the base of a smallish springform tin. (If you don't have one that's small enough you can use a small cake tin. It'll just be a little bit trickier getting the cheesecake out.) Chill in the fridge while you start on the filling.

4. Combine the mascarpone and cream cheese into a bowl. Make sure that the cheese's are incorporated together well.

5. Add the sugar, lime rind and 1/2 the lime juice and mix.

6. Melt the white chocolate in the microwave, the same way you melted the butter. Stiring after each interval.

7. Add the melted chocolate slowly to the cheese mixture. Mix thoroughly.

8. Spoon the filling ontop of the biscuit base making sure that you spread the filling out to the edges.

9. Chill in the fridge for 2 hours.

10. To serve, cut a slice of cheesecake and grate some more lime rind over the top.

I love the colour of the lime rind against the cream filling.

Hope you enjoy this recipe as much as I did.



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