Tangy citrus cheesecakes

Tangy citrus cheesecakes

By
From
My Italian Kitchen
Serves
6
Photographer
Chris Middleton

This is one of Dad’s favourite desserts. All he ever wants is lime cheesecake. It’s so light and refreshing that I can understand why!

Ingredients

Quantity Ingredient
125g plain sweet biscuits, crushed
45g desiccated coconut
80g unsalted butter, melted
3 gold-strength gelatine leaves, softened in water
or 2 teaspoons gelatine powder, dissolved in 60 ml boiling water
250g cream cheese, softened
55g caster sugar
395g sweetened condensed milk
125ml thickened cream
2 lemons, finely zested and juiced
2 limes, finely zested and juiced
strawberries, halved, to serve

Method

  1. Mix the crushed biscuits with the coconut and butter in a bowl. This forms the base of the cheesecake so make sure the crumbs aren’t too big. Press the crumb mixture into six 10 cm greased, round spring-form cake tins. Refrigerate the cheesecake bases until needed.
  2. Soak the gelatine leaves in ice-cold water for about 5–10 minutes. When ready to use, squeeze out the excess water. (Alternatively, dissolve the gelatine powder in the boiling water.)
  3. Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth with no lumps, then beat in the condensed milk, cream and gelatine. Fold through the lime and lemon zest and juice, and pour into the pre-chilled cheesecake bases. Chill for 3 hours or until set.
  4. Serve the cheesecakes with fresh strawberries.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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