Prep 30 mins
Cook 10 mins
This is an adaptation of a no-bake lime cheesecake from Australian Table magazine. I love these type of cheescakes, and with this one, you don't have to worry about the crumb crust staying to the sides of the pan, because it's a bottom-only crusted cheesecake. Makes life just a little bit easier. Always nice. You could substitute cottage cheese for the ricotta, if you blend it a little. Cooking time doesn't include chill time.
- 80 g crushed digestive biscuits or 80 g graham cracker crumbs
- 40 g butter, melted
- 2 teaspoons gelatin powder
- 80 ml fresh lime juice
- 150 g sugar
- 100 g low-fat ricotta
- 100 g low-fat cream cheese
- 2 teaspoons finely grated lime peel
- 3 egg whites
- 2 limes, cut in wedges, to serve
- Grease a round 18cm springform pan and line base with non-stick baking paper.
- Blend biscuit crumbs and butter until combined. Using fingers, spread evenly over greased pan and press down firmly. Chill.
- Wprinkle gelatine over 1 Tbsp water in a small heatproof jug. Stand jug in a medium sauceepan of simmering water. Stir constantly until gelatine dissolves. Keep warm.
- Combine lime juice and sugar in a small saucepan. Stir on medium heat, without boiling until sugar dissolves, then bring to a gentle boil. Reduce heat and simmer for 1 minute. Keep hot.
- Meanwhile, beat cheeses and lime peel in medium bowl with electric mixer until smooth.
- In separate bowl, beat eggwhite with an electric mixer to soft peak stage. With motor running, gradually add hot sugar syrup. Whisk eggwhite mixture and slightly warm gelatine mixture into cheese mixture until well combined.
- Pour over biscuit base in prepared pan. Cover and chill 2 hours until set. Serve with whipped cream and lime wedges.
So easy to make and i far prefer the texture than that of cooked cheesecakes. Made for Pac!