Lime Cheesecake (without cheese!)
- Ellen Stanton
- Aug 27, 2016
- 2 min read
This dessert has been a 'go to' ever since I learned how to make a basic lemon flan back in Food Technology at school. Over time I have adjusted the recipe by replacing lime for lemon, however I still love making the lemon version (just substitute the lime with lemon in the recipe), both of which give a beautiful tangy taste.
I think this makes a great dessert for a dinner party as it can be prepared the night before so there is no hassle on the day! In fact, it is best prepared the day before so it has time to firm up in the fridge.
Ingredients:
Fills a 25cm diameter dish
- 300ml double cream
- 200g condensed milk
- 3-4 limes (or one lemon) - juice from one and zest from both (plus a little extra zest for decoration)
- 10-12 digestive biscuits
- 100g butter
Method:
1. Begin by crushing the digestive biscuits in a clear bag with a rolling pin.
2. Melt the butter in a saucepan over a low heat. Once melted, take off the heat and stir in the crushed biscuits. You now have the base for the cheesecakes.
3. Distribute the biscuit mixture into your serving dish and it aside in the fridge to harden whilst you make the topping.
4. Pour the double cream into a bowl and whisk until it's firm but not lumpy (don't over-whip it!).
5. Stir in the condensed milk. If it is runny at this point then whisk a little more just to firm it up a bit.
6. Add the lime juice and zest. Give it a little taste and if it needs more lime, then add more lime!
7. Remove the flan base from the fridge and evenly distribute the cream topping.
8. Finish the flan by sprinkling a little lime zest over it. Alternatively you could grate chocolate or sprinkle desiccated coconut on the top! I even added mint leaves to mine.
9. Place the flan back in the fridge to firm up and remove when you're ready to serve.