Chilled Lime Cheesecake

As the warmer Spring weather has arrived here already I decided to try a new recipe for something cold I could take out of the fridge for a treat.   The "Sweet Poison Cookbook" came to my rescue again with another great recipe from David Gillespie.

This vanilla and lime-scented cheesecake is everything a chilled cheesecake should be - soft and creamy with just a touch of sweetness.

CHILLED  LIME  CHEESECAKE

Filling

• 500 gms cream cheese, chopped
• Finely grated lime zest from 1 lime (I then peeled and sliced the lime thinly for garnish on top)
• 2 teaspoons vanilla essence
• 1 1/2 cups dextrose
• 350mls thickened cream - beat until soft peaks form

Coconut Base 

• 3/4 cup plain flour, sifted
• 1/3 cup desiccated coconut
• 1/3 cup dextrose
• 80 gms butter, melted

Method

Preheat oven to 170°C  (150°C fan forced).  Lightly grease a 22cm springform cake tin and line with baking paper

To make the base, mix the flour, coconut, dextrose and butter in a bowl until combined.  Then press into the base of the prepared tin

Bake the base for 20 - 25 minutes or until golden.  Leave to cool completely

Beat the cream cheese with an electric mixer until smooth.  Add the vanilla, lime zest, dextrose and beat until mixed.  Then gently fold through the whipped cream until well combined.  Spoon onto the prepared, cool base in the tin and smooth the top.  Refrigerate for 4 - 5 hours or until set.

Remove from the spring form pan and place on a serving plate.  The cheesecake can be stored in an airtight container in the fridge for up to 4 days, although it probably won't last that long.

ENJOY