Lemon & Lime Cheesecake

Food

And now for some food.

The other day I attempted my first-ever make-it-yourself-from-scratch cheesecake. Admittedly there is no shortage of cheesecake recipes out there, but they all invariably had something I was missing or had not a chance in hell of getting. Living in the islands ain’t all it’s cracked up to be, let me tell ya.

Eventually I opted to scale down a pretty safe looking New York Cheesecake recipe found on a magazine page torn out of goodness-knows-where. With the basis now set for my attack, I went about adapting it to my tastes and what I wanted to use.

The original recipe called for lemon juice & zest, but I decided that I would use lime zest instead. I love my cheesecake creamy and soft, but I demand it has character as well. And, I must say, this delivers. Covered in a layer of pale yellow thickened cream, that looks like it was just scooped off some fresh milk, it is complimented quite nicely with the touch of salt found in the thin, buttery cookie crust.

Absolutely divine with a hot cup of tea.

I have always heard that cheesecake could be a right pain in the arse so I had never thought about actually making one before. But this one came together in no time at all and worked out so well that I feel it is my duty to share. Therefore, please enjoy the recipe below and let me know if it turns out well

By the way, this is best made a day ahead of serving as it only gets better after being chilled overnight. Also, I would like to apologise for the horrible photos. In my excitement over cheesecake I forgot to charge my camera’s batteries and had to resort to using a phone camera that didn’t think the cheesecake should be the main focus of the shot. I know. Technology. Psht.

Lemon & Lime Cheesecake

Crust
250g packet wheat digestive biscuits
125g butter, melted

Filling
500g cream cheese, softened
200ml sour cream
¼ cup lemon juice
zest of one lime
generous ½ cup caster sugar
2 eggs, lightly beaten

Make the crust:
Line the bottom of an 8- or 9-inch springform pan with foil, and lightly butter foil and sides. Place on a baking tray.

In a food processor, process biscuits until all broken down into fine crumbs. Add butter and process till everything comes together.

Dump buttery crumbs into the pan and press into an even layer on the bottom and about an inch and a half up the sides of the tin. This will give you a little lip after the cake is cooled for whatever topping you desire.

Refrigerate tin on its tray for at least 30 minutes while you go off and do other things.

For the rest of it:
Preheat oven to 140°C with your rack in the lower half of the oven.

In a large bowl with an electric mixer on medium, beat cream cheese for 1-2 minutes until smooth. Add sugar and beat till just combined. Scrape down sides with a rubber spatula.

Add lightly beaten eggs, sour cream, and lemon juice and beat on high until mixture starts to look silky and whipped. Scrape down sides.

Add zest and fold into mixture.

Pour into frozen crust, wiggle a little to even out mixture. Bake 65 minutes or until set. Cake will jiggle a little and will be puffed out of the crust. This will subside as it cools giving you a lip for toppings.

Cool cake on its tray in the oven with the door ajar. Once tray and pan are cooled, pop the cake in the fridge and chill for several hours before serving.

Top with whatever takes your fancy – options: thickened cream (what I did), whipped cream, jelly, fruit (gooey & drippy or fresh slices), etc. Seriously. Anything you want.

Enjoy. And maybe share.

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