Wednesday, 4 May 2011

Raspberry and Lime Cheesecake

This is a nice combination of flavours in a traditional (and very filling) dessert.


  • 300g dark chocolate digestive biscuits, crushed
  • 125g butter, melted by heating in the microwave in a cup
  • 600g cream cheese, I recommend light to make it a bit 'healthier'
  • 140g caster sugar
  • juice and zest from 2 limes
  • 4 eggs, separated
  • 180ml double cream
  • 175g raspberries


  1. Mix the crushed biscuits with the butter until they are really sticking together.
  2. Press the biscuit mixture into the bottom and sides of a buttered 23cm tin. I recommend using a springform tin, otherwise it's always difficult to remove the cheesecake.
  3. Place the biscuit tin into the fridge to cool.
  4. Preheat the oven to 170 degrees.
  5. Mix the cream cheese, sugar, lime juice and lime zest together in a large bowl.
  6. Mix in the 4 yolks from the eggs and the cream.
  7. Whip the whites from 2 of the eggs in a separate bowl until they form stiff peaks. (You don't need the other 2 whites for anything).
  8. Carefully fold the whipped whites into the cheese and cream mixture, trying to not be too violent so the little air bubbles aren't broken.
  9. Use the edge of a metal spoon to carefully fold and mix the whites into the mixture.
  10. Pour the mixture into the biscuit lined tin.
  11. Place the raspberries onto the top of the mixture. They should slowly sink in as you place them evenly over it.
  12. Place in the oven (on top of a baking tray to catch any drips or leaks). Bake for 1 hour.
  13. After the hour is up just turn the oven off and wedge the door slightly ajar to let it cool slowly.
  14. Once it's cooled in the oven place it in the fridge for at least a couple of hours (preferably overnight).
  15. Enjoy in small slices, as it's quite filling.
Serves 10 to 12.

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