Make Ahead
Lime Cheesecake
- Serves 6-8
Author Notes
Sometime last summer, one of my grandmother’s neighbours stopped by to drop off this cake. Not only did it look absolutely perfect- covered with a thin layer of pâte brisée and dusted with just the right amount of icing sugar- but the taste was a revelation.
Creamy and light, it was not at all like my previous cheesecake experiments, all of which involved a large number of eggs and/or Philadelphia cheese. The subtle citrusy undertones were unexpected but felicitous, cutting right through the richness of the filling and bringing the taste up to the next level.
Lucky for me, my grandmother had already asked for the recipe which I’ve adapted here. The original calls for lemons, but I’ve replaced them with limes as I find they have a much more distinct and pleasant flavour. I’ve also replaced the quark with yoghurt. Feel free to experiment with things like fromage frais if you want- as long as the texture is roughly the same, it should work.
The recipe itself is quick and simple: the only thing that needs baking is the crust (once for the thicker base and once for the thinner top) in a 26cm springform. Add the filling, chill in the fridge overnight, sprinkle liberally with icing sugar and serve! —Anna Lina
Ingredients
- Crust
-
1
egg
-
90 grams
sugar
-
90 grams
butter
-
200 grams
flour
-
1 teaspoon
baking powder
- Filling
-
500 grams
natural yoghurt
-
500 milliliters
double cream
-
250 grams
sugar
-
3
limes
-
2 packets
powdered gelatine
Directions
- Crust
- Preheat the oven to 200°C
- Mix all ingredients in a bowl, kneading thoroughly until combined.
- Split the dough into two unequal halves, rolling them out separately to fit into the base of a 26cm baking paper lined springform.
- Bake the thinner top for about 10 minutes or so until the crust is light golden, carefully remove from springform and leave to cool.
- Bake the thicker base for about 15 minutes or so, then remove from oven and leave to cool in springform.
- Filling
- Whip the double cream until stiff peaks form, set aside.
- In a separate bowl, whisk the lime juice and yoghurt. Depending on the type of gelatine you're using and the instructions on the packet, either add the sugar now or after.
- Mix powdered gelatine into the lime yoghurt, whisking for about a minute until combined.
- Add the sugar if you haven't already, whisking thoroughly.
- Using a large spoon, gently mix in the double cream.
- Pour mixture onto the base in the springform, cover it with the thin layer of crust and refrigerate over night. Sprinkle with icing sugar before serving.
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