Zesty Cheesecake in a Jiffy {Recipe – Lime and Chocolate Cheesecake}

Some things remind me of dinner parties my parents held when I was younger. Elizabeth Shaw Mint Crisp Chocolates (that would be left over from coffee and me and my brother could have one for breakfast). Smell of my mum’s amazing watercress soup (incredible) and George Michael’s Older album played in a loop. (hey it was the 90’s)

One other thing I remember, was this amazing lime cheesecake my mum used to make for dinner parties and family events. Not so sharp that it feels like your face is turning inside out and not too sweet that you need to have a lye down in a darkened room to recover. With cheesecakes, I firmly in the team baked over team gelatine. Something about a cheesecake that has to be set with gelatine, freaks me out! I just don’t like the texture- bleugh! This recipe is magical, has so few ingredients, but tastes amazing and so quick to make. The lime juice reacts with the mascarpone cheese and firms up the whole mix, thus removes the need for any nasty gelatine. I added some crumbled chocolate to the mix as was serving it to a chocoholic and wouldn’t be allowed to serve a pudding with any.  I have fond memories of the dessert and if you try it out you’ll see why.

That’s All You’ll Need!

BASH BASH BASH

Buttery Biscuit Base

Zesty!

Chocolate Time

Smooth Criminal

Great to take for lunch too!

Zesty Cheesecake in a Jiffy (Lime and Chocolate Cheesecake)
Prep time:
Total time:
Serves: 6
Ingredients
  • – 200g digestive biscuits (you can use chocolate coated digestives, ginger nut biscuits – all sorts to change this recipe)
  • – 50g unsalted butter, melted
  • – 500g mascarpone cheese
  • – 40g icing sugar
  • – zest and juice of 2 limes
  • – 150g crumbly chocolate or dark chocolate grated
Instructions
  1. Crush the biscuits in a bag until you have fine crumbs. You can roll over them with a rolling pin. In a bowl, add the crumbs and stir in the melted butter.
  2. Tip the crumbs into a 9″ springform cake tin. Using the back of the spoon, press the crumbs to form the crust on the base. Chill for 30 mins.
  3. In a large bowl, beat the mascarpone, icing sugar, zest and lime juice until well mixed. Fold in the chocolate flakes.
  4. Gently smooth the mascarpone mix on top of the biscuit base and smooth over the top. Chill until ready to serve.
  5. It’s that easy! And people will think you slaved over it for hours and you can sit there smugly as it took less than 30 mins. Give it a go!
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