Lime and white chocolate cheesecake. 175g crushed ginger nuts 2tbsp caster sugar 70g unsalted butter 7g gelatine powder 150 mls lime juice 600 mls double cream 250g white chocolate chopped 675g cream cheese softened 200g caster sugar 2 tbsp lime zest Combine biscuts, butter and the 2 spoons of sugar and then press into the base of your tin. Sprinkle gelatine into the lime juice and set aside to soften and dissolve. Put 125 mls of the cream into a pan on a low heat and bring to a simmer...remove from heat and add chocolate stir till melted. Mix the gelatine mixture into the chocolate mixture set aside to cool. Beat remaing cream to stiff peaks and set aside. Beat the cheese and sugar till blended then slowly blend the chocolate mixture and the zest into this . Fold in the beaten cream till smooth. Pour it all into the loose bottom tin over the biscut base. It says leave in the fridge for 8 hrs but mine was ready in 5 hrs...also fine to leave over night if it lasts that long....decorate any way you want...I wanted candied lime slices but only had chocolate buttons in lol ....thanks Denise Batty for the recipe xx
Posted on: Sun, 20 Jul 2014 16:30:37 +0000
Trending Topics
Recently Viewed Topics
© 2015