No-Bake Key Lime Cheesecake

A deliciously tangy spin on a timeless classic

Prep Time 30

Chilling Time 5

Total Time 5 30

Course Dessert

Cuisine Cake

Servings Slices

Calories 597 kcal

Once you've decided you want to make a cheesecake, remove the cream cheese from the fridge, chop it up a little, and leave it in a place where the ambient temperature is around 20℃. This will ensure that it reaches the right consistency when its time to mix

Cut a circle of baking paper the same size as your cake tin, and stick it to the base of the tin with a little butter
Next, pop 250g of Digestive Biscuits in a food processor and decimate until all that's left is crumbs. If you don't own a food processor, pop the biscuits in a bag and go at it with a mallet/hammer/rolling pin/bare fists
Once crumbled, put 100g of Unsalted Butter in a small saucepan and heat until melted. Then, add the Digestive Biscuit crumbs and stir until completely incorporated
Pour the resulting buiscuity goodness into the cake tin and press evenly into place with a flat-bottomed glass or similar implement
Cover with plastic wrap and chill for at least 30 minutes

Remember that Cream Cheese from earlier, well it should be ready for mixing now
Place 500g of Cream Cheese, 50g of Fresh Whipping Cream, 70g of freshly squeezed Key Lime Juice, and 4g of Vanilla Extract in a large mixing bowl. Then sift in 125g of Icing Sugar and beat everything together with an electric hand mixer until it all comes together in a thick paste
In a separate mixing bowl (you don't need to clean the hand mixer for this), place the remaining 450g of Fresh Cream and whip it into soft peaks
Once satisfyingly whipped, take a spoonful of the cream and slowly fold it in with the Cream Cheese mix until roughly incorporated. Then, add the rest of the Cream and fold it into the mixture until it reaches an airy and uniform colour and texture
Finally, carefully remove the zest from 2 Limes (around 4g) by lightly scraping it over the small holes in a grating device so that you end up with flakes of only the green skin (the white part will leave an unpalatable bitter taste) and fold that into the mixture
When happy, pour the entire thing on top of the Biscuit Base you prepared earlier and smooth the top with the rubber spatula
Cover the top of the tin with plastic wrap, making sure it doesn't touch the top of the cake, and chill for at least 4 hours

Now that you have your basic cake, you are welcome to decorate it however you please. But, please read on if you want a little guidance on this matter
Pop 100g of cold Whipping Cream in a medium-sized mixing bowl and add 15g of Icing Sugar. Then, using a hand mixer, whisk until it resembles stiff peaks
Put the resulting creaminess into a piping bag, and pipe a ring of evenly-sized dollops around the edge of the cake
Next, carefully cut 2 long, thin strips of Lime Peel, then tightly twist them around a chopstick secure them with a clothes peg, and leave them like that for 3 or 4 minutes
Meanwhile, cut a wheel out of a Lime, chop it in half, and place the two pieces in the centre of the cake. Then, using the small part of the cheese grater, grate some lime zest over the top of the cake without being too zealous
Finally, remove your lime peel strips from the chopstick, pull them apart a little, then stylishly place them on the delicious looking cheesecake
Once complete, soak a tea-towel in hot water, then run it around the side of the cake tin making sure no water gets on the cake itself, then remove it from its metal confinement
Transfer the cake to a suitable plate, then slice up and enjoy!

Calories: 597kcal

Keyword Lime

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