Preparation time: 15 min
Fridge time: 6 hours
A light and luscious cheesecake that is very simple to make. The creaminess of the filling is balanced perfectly by the sweet tartness of the finger limes. A guaranteed crowd pleaser.
250g cream cheese
300 mls of whipping cream
1 cup of icing sugar
Juice of 2 lemon
Zest of 1 lemon
1/2 teaspoon of vanilla extract
Handful of mint
60g finger limes
150g of granita biscuits, crushed
20g of unsalted butter, melted
Pour cream into large mixing bowl and whip on high speed until the cream starts to ‘ripple’. i.e. the cream has thickened but is not at ‘soft peaks’ stage. Add vanilla, lemon juice, lemon zest, icing sugar and cream cheese and beat for about 4 minutes until you have a silky, creamy consistency with no lumps. It may looks quite lumpy at first, but this is normal.
Mix the crushed biscuits with the melted butter. Divide half the mixture between 6 glasses and press into the base. Top with half of the cheesecake mixture. Repeat the layers.
Refrigerate for at least 2 hours to set. Just before serving, slice open the finger limes crossways, not lengthways and squeeze out the vesicles. Garnish cheesecakes with finger limes and mint leaves.