Alive with zest and zing, this lime cheesecake has dreamy creaminess that makes for an utterly sumptuous pudding.
Cake:
| |
| 55g (2oz) | Stork packet
|
| 175g (6oz) | macaroon biscuits, crushed
|
| 225g (8oz) | light cream cheese
|
| 25g (1oz) | caster sugar
|
| 1 | medium egg, separated
|
| 75ml (2½fl oz) | double cream
|
| ½ | finely grated rind of lime
|
| 15g (½oz) | sultanas
|
Method:
- Start by preheating your oven to 180°C, 350°F, or gas mark 4.
- Then gently melt the Stork, add the crushed biscuits and stir together.
- Tip the mixture into a shallow pie dish and press it down.
- Pop the cream cheese, sugar, egg yolk, cream and lime into a mixing bowl and beat together until smooth.
- Fold in the sultanas.
- Whisk the egg white until stiff and gently fold in.
- Pour the mixture on top of the biscuit base.
- Bake for 40 – 45 minutes.
- Pull it out of the oven (try and fight the urge to dive in straight away) and leave it to cool.
| 8 servings | Per serving | GDAs for average adults* |
|---|
| Calories | 347 | 17% |
| Sugars g | 24.8 | 28% |
| Fat g | 24.6 | 35% |
| Saturates g | 10.1 | 51% |
| Salt g (based on sodium) | 0.63 | 11% |
*Guideline daily amounts (GDAs) based on values for women
