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
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.