This recipe for No Bake Lime Cheesecake is in my top five favourite desserts of all time and perhaps my favourite of all cheesecake recipes. It is zingy and creamy with a chocolate biscuit base that sets off the zesty lime filling just perfectly.
Crush the 200 grams/7 oz biscuits finely in a food processor or using a plastic bag and rolling pin. Add the 70 grams/2.5 oz butter and mix together. The mixture will be a dark brown sandy rubble.
Empty out into the bottom of your 9 "/22 cm tin/dish and smooth evenly over with the back of a spoon. Place in the freezer for fifteen mins or fridge for about half an hour or until hard.
Using a free standing mixer or an electric hand held whisk whisk the 180 grams/ 6.35 oz cream cheese, 175 mls lime juice and tin of condensed milk together. About a minute. Add the 300 mls double cream and whisk until really thick.
Dollop very satisfyingly onto your base and smooth over well. When you are ready to serve, grate over the dark chocolate and lime zest. Check out my tips for handling the chocolate.
Place in the fridge for at least four hours or overnight. Cover with clingfilm if you are leaving overnight.
When ready to serve run a flat edged knife carefully around the outside of the cheesecake before releasing the tin.
Apply To Grinch's Face
This Lime Cheesecake can be made earlier in the day or the day before in the fridge. It does keep for a few days well as left overs with a little weeping.
I do often time make this in a fluted flan dish without easy releasing sides. It generally comes out well with a little confident cutting and digging.
If you warm the limes up they are much easier to juice. The radiator for half an hour is a good one.
Limes can vary greatly as to how much juice they give. 175 mls here is the correct ratio. Any more and it can be difficult to set and a little too tart.
Make sure your double cream and cream cheese are fridge cold.