Make-ahead Christmas recipe for 16 people, takes only 10 mins; recipe has gingernut biscuits, butter, cream cheese, icing sugar, lime, double cream, gelatine leaves, caster sugar and lime.
Layered lime cheesecake
Course: Make-ahead Christmas
Servings
16
servings
Prep time
30 mins
Ingredients
- Butter: 125g unsalted butter, melted
- Lime: 3 limes, zested (save the juice to use in the glaze)
- Caster Sugar: 100g caster sugar
- Cream Cheese: 600g cream cheese
- Double Cream: 300ml double cream, whipped to soft peaks
- Icing Sugar: 100g icing sugar
- Gingernut Biscuits: 250g gingernut biscuits
- Gelatine Leaves: 4 gelatine leaves
Directions
- Whizz the biscuits to crumbs in afood processor, or tip into a food bag and crush with arolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
- Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
- Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.
