- Cook Time: 20 mins
- Serving: 8 Persons
Nutrition facts (per portion)
- Calories: 517
- Carbohydrate Content: 48g
- Fat Content: 33g
- Fiber Content: 1g
- Protein Content: 7g
- Saturated Fat Content: 20g
- Sodium Content: 0.7g
- Sugar Content: 36g
Lime semifreddo cheesecake Recipe
Lime semifreddo cheesecake is a Make-ahead Christmas recipe for 8 people, takes only 10 mins; recipe has digestive biscuit, butter and condensed milk.
Ingredients
- Lime Juice - 3 tbsp lime juice (from 2 limes)
- Butter - 75g butter, melted
- Lime - finely grated zest 3 limes, plus extra to serve
- Golden Caster Sugar - 100g golden caster sugar
- Cream Cheese - 200g full-fat cream cheese
- Double Cream - 150ml double cream
- Cornflour - 1 tbsp ground arrowroot or cornflour
- Cranberry - 200g fresh or frozen cranberries
- Condensed Milk - 300g condensed milk
- Digestive Biscuit - 140g digestive biscuits, roughly broken
Instructions
- Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin - press firmly into the base to create an even layer. Chill while the filling is made.
- Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened - this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
- Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
- To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
- Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.