I am 4 weeks behind with my year of cakes, not too bad I guess given that my back has been so bad, but it does mean I need to catch up a bit. Maybe I need to have a tea party lol
anyhoo here is this weeks offering..
Lime Jelly cheesecake.
It is a combination of 2-3 recipes that I found online plus some adjustments and additions of my own, what is it with me and recipes, I just can't leave them alone I nearly always change them lol
This is the first cheesecake I have ever made, the first time I have use gelatin sheets(which was a bit scary..d.idn't know if it was going to set like concrete lol)
I have to say it tastes very yummy.
Lime jelly cheesecake
Ingredients for the biscuit base:
100 g ginger biscuits, crushed + 125g digestive biscuits crushed
105 g unslted butter, melted
Ingredients for the filling:
250 g cream cheese, soften
50 g icing sugar
4 gelatin sheets I think this is about 10g of powdered, but don't quote me as I have never used either before, 4 sheets worked for me.
juice and zest of 3 limes
142ml double cream whipped( get a 284ml carton, use half for filling and half for decoration)
Ingredients for jelly layer:
1 box lime flavoured Jelly + zest and juice of 1 lime. Where the jelly asks you to make up to 1pint, only make up to 1/4 for a firmer jelly.
whipped double cream and crushed ginger biscuits for decoration
Crush biscuits till fine and mix with melted butter.
Press the buttered biscuit crumbs into the base of the pan and refrigerate for a couple of hours to let the base harden.
Whisk soften cream cheese with sugar and lime zest till smooth and creamy.
Put the gelatine sheets in the lime juice and microwave this for about 20 secs.
This way the gelatine melts very well.
Pour the gelatine mixture into the cream cheese mixture and stir till well blended.
Fold in the whipped cream.
Pour the above mixture into the prepared biscuit base , spread right to the edges of the tin, you need to make sure there are no gaps down the side or when you pour on the jelly it will disappear down the gap…and chill the mixture till set.
Add the jelly cubes to 1/4 pt of water and mcrowave. Stir till dissolved add zest and juice . You use less liquid than on the packet to make it firmer, plus you only need a thin layer of jelly.
Let the mixture cool a little.
Pour the cool jelly liquid over the cream cheese layer and refrigerate till the jelly layer sets.
Whisk rest of double cream 142 ml, pipe around top of jelly, sprinkle some crushed ginger biscuits onto the cream.