Lime Cheesecake With Fresh Raspberries And Redcurrants Recipe

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Servings: 1

Ingredients

Cost per recipe $5.25 view details
  • 75 gm St Ivel Gold Light, (3oz)
  • 175 gm Reduced-fat digestive biscuits, crushed (6oz)
  • 5 ml Grnd mixed spice, (1tsp)
  • 15 ml Powdered gelatine, (1tbsp)
  • 225 gm Cottage cheese, sieved (8oz) Finely grated rind & juice of 2 limes
  • 150 ml Reduced-fat double cream, (0.25pt)
  • 115 gm Caster sugar, (4oz)
  • 2 x Large eggs, size 3, separated
  • 30 ml Plain fromage frais, (2tbsp)
  • 115 gm Fresh raspberries, (4oz) A few sprigs of fresh redcurrants Mint leaves, to decorate

Directions

  1. Place the St Ivel Gold Light in a saucepan and heat gently till melted.
  2. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20cm (8in) loose-bottomed cake tin.
  3. Refrigeratein the refrigerator for 30 min.
  4. Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak for a few min.
  5. Place the bowl over a pan of simmering water and stir till the gelatine has dissolved. Set aside to cold.
  6. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or possibly food processor and blend till smooth and throughly mixed. Add in the cooled gelatine and blend till well mixed.
  7. Whisk the egg whites till stiff, then fold carefully into the lime mix. Pour over the biscuit base and level the surface.
  8. Refrigeratein the refrigerator for several hrs till hard and set.
  9. Carefully remove the cheesecake from the tin and place it on a serving plate.
  10. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving.
  11. Variation:Use the finely grated rind and juice of 2 lemons or possibly 1 lemon and 1 lime in place of the 2 limes.
  12. Omit the mixed spice from the biscuit base, if perferred.
  13. Use other reduced-fat biscuits such as ginger biscuits, in place of the digestive biscuits.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 596g
Calories 749  
Calories from Fat 438 58%
Total Fat 49.6g 62%
Saturated Fat 25.25g 101%
Trans Fat 0.0g  
Cholesterol 556mg 185%
Sodium 1034mg 43%
Potassium 751mg 21%
Total Carbs 29.18g 8%
Dietary Fiber 7.5g 25%
Sugars 12.55g 8%
Protein 49.41g 79%
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