Sunday, 4 July 2010

Lime Cheesecake with a Chocolate Crunch

It’s been a lovely sunny and warm weekend, with most of the time spent meeting up with friends for drinks, pottering around the house and garden and catching up with our son who came home for the weekend; after working with his girlfriends dad and staying at theirs during the week.

With my son and Sophie, his girlfriend, over for the weekend I couldn’t go without making something special. I would normally use my tried and trusted recipe for Lime and Chocolate Cheesecake from Nigella Bites, but this weekend I decided to try out an alternative from a new cookbook, Fay’s Family Food, that I had not yet cooked or baked from (that's what happens when you own over 200 cookbooks and the collection keeps growing)! This is a great cookbook and I have quite a few recipes book-marked that I can’t wait to try!

This cheesecake is creamy, light and refreshing with its chocolate crunch base that compliments the subtle tangy lime wonderfully. The cheesecake was a hit and I will definitely be making this easy, simple and lush dessert again!

Lime Cheesecake with a Chocolate Crunch

40g butter
20g dark chocolate
50g ground almonds
100 dark chocolate digestives biscuits or similar, crushed
800g light cream cheese
185g soured cream
175g caster sugar
4 large eggs and 2 large egg whites
Zest of 3 limes
1½ tbsp lime juice (I added 2½ tbsp)

Line the base of a loose-bottomed cake tin (24cm) with baking paper.

Melt together the butter and chocolate in a bowl over simmering water. Leave to cool, then mix with the almonds and crushed biscuits. Press down into the tin to form a base and pop into the fridge for 15 minutes or so.

Pre-heat the oven to 150oC (fan), 170oC, gas mark 3. With your electric whisk, beat the cream cheese, soured cream and sugar till light and fluffy. Add 4 of the eggs, one at a time. When combined, add the lime zest and juice. Mix.

Separately whisk 2 eggs whites to soft peaks, then fold into the creamy mixture and combine. Pour over the base and bake for 1 hour, 20 minutes in the middle of the oven.

Leave to cool for 2-3 hours at room temperature, then pop into the fridge overnight.


Gloria Baker said...

Dear Maria this Lime cheescake look absolutely delicious! huggs! gloria

The Caked Crusader said...

What a lovely combo of flavours - the texture looks great too!

Nora said...

Yum, yum, yum! That looks so lovely.
(PS my verification word is dined - how apt!)

Unknown said...

Mmmmmmmmm - I'm liking the sound of that cheesecake :0)

Choclette said...

This really does look most lush - I love chocolate and lime together. Good to see you back posting again.

Brownieville Girl said...

Your cheesecake looks beautifully light and creamy, and the flavours sound perfect :-}

Kate said...

ooooooooh, that looks so gooood

Angenita said...

This looks so yummy - will have to try it out soon! As I have your blog bookmarked and use it more than I do some of my cookbooks, I thought I'd share a recipe with you in return which I'm sure you'll like: Lumberjack Cake hope you enjoy it as much as I've enjoyed many of your recipes!

busygran said...

Absolutely a beautiful combination, cheesy and chocolatey!

Beth (jamandcream) said...

Ive never made a choc lime cheesecke before. Must give this a go. Looks yummy

Anonymous said...

Ok- first of all let me say that I don't like cheescake...but that PICture. Oh dear Lord, the texture of it is making me drool all over my computer right now. I actually want to eat it for breakfast... I HAVE to make this now now now ;-)

Suelle said...

This looks both light and luxurious - something you can't say very often!

cocoa and coconut said...

yum! this is great because my friend wants a cheesecake sometime soon and i need a recipe :)

Nickki said...

I was just looking at this book yesterday and thinking it was a shame I hadn't tried any of the recipes yet! The cheesecake looks so good. I must give it a go one day :-) x

Anonymous said...

This looks amazing! Im very much enjoyingyour website, thank you! A question, could you omit the linme, and add vanilla, or other flavours? What would you recommend? Cows over scientists any day!