Name: Lemon and lime cheesecake
Cook time: 30 min
Total time: 30 min
Ingredients: 150 gram plain sweet biscuits, crushed; 90 gram butter, melted, cooled; 1 1/2 tablespoon tablespoons each lemon and lime juice; 3 teaspoon powdered gelatine; 500 gram soft cream cheese, chopped; 3/4 cup caster sugar; finely grated zest 1 lemon and 2 limes; 300 millilitre carton cream, lightly whipped, plus extra, to serve

Ingredients

150 gram plain sweet biscuits, crushed

90 gram butter, melted, cooled

1 1/2 tablespoon tablespoons each lemon and lime juice

3 teaspoon powdered gelatine

500 gram soft cream cheese, chopped

3/4 cup caster sugar

finely grated zest 1 lemon and 2 limes

300 millilitre carton cream, lightly whipped, plus extra, to serve

Method

1.Lightly grease and line base of a 20cm springform pan with baking paper.

2.In a bowl, combine biscuit crumbs and butter. Mix well. Press firmly into base of pan. Chill.

3.Heat juice in a small bowl over a saucepan of boiling water. Sprinkle gelatine over and whisk briskly with a fork to dissolve. Cool slightly.

4.In a large bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in zest, then gelatine mixture. Lightly fold whipped cream through.

5.Spoon mixture over base, smoothing surface. Chill for 4 hours or until set. Serve in wedges with whipped cream and shredded zest, if liked.

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Ingredients

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