Post by SeaDragon on Dec 5, 2017 18:27:24 GMT 10
Baked Lime and Ginger Cheesecake
Recipe by Sally Clifton, ABC Radio, Friday 17 April 2009
DIFFICULTY Low
Ingredients:
Base:
2 cups of crumbed sweet biscuits
1/4 cup of melted butter
Filling:
3 cups of soft cream cheese
2 eggs
1 cup castor sugar
1 cup of cream
2 tablespoons of lemon juice
2 tablespoons custard powder
Topping:
Zest of a lime
Chopped glace ginger
Method:
Base:
Combine the crumbed biscuits with melted butter.
The consistency of the mix should allow the moist crumbs to be pressed into the bottom of the tin.
The more butter you use, the harder the base becomes, so be careful not to go overboard with the moisture factor.
Press into the base of a spring form tin, and chill whilst you make the filling.
Filling:
Into the food processor, add the softened cream cheese, eggs, sugar, cream and lemon juice.
Mix well so that all ingredients are thoroughly combined, with no lumps.
Add the custard powder: this adds a golden colour and helps in the thickening process.
Make sure the custard powder is mixed throughout the entire creamy combination.
Once this is done, pour into chilled shell.
Topping:
Cheesecake mixture should be spread evenly so that the top of the cheesecake is level.
Sprinkle lime zest evenly across the top of the cheesecake.
Press chopped ginger into the top of soft mixture.
Bake in an oven at 160°C.
Cook until cheesecake is pale golden on top and when a split has formed in the top of the cheesecake, you know it's ready to eat.
Ideally served just as it comes out of the oven, however has a great shelf life when stored in the fridge.
"You could make this cheesecake on Wednesday, and serve it up at your dinner party on Saturday night and it would still taste fabulous," says Sally Clifton.
Sally suggests that not only is this a wonderful dessert, you can also serve small slices to accompany an expresso.
This recipe is very versatile, as you can use other topping combinations such as blueberries and raspberries, choc flakes and pistachio nuts, or any other favourite that you may have.
Recipe by Sally Clifton, ABC Radio, Friday 17 April 2009
DIFFICULTY Low
Ingredients:
Base:
2 cups of crumbed sweet biscuits
1/4 cup of melted butter
Filling:
3 cups of soft cream cheese
2 eggs
1 cup castor sugar
1 cup of cream
2 tablespoons of lemon juice
2 tablespoons custard powder
Topping:
Zest of a lime
Chopped glace ginger
Method:
Base:
Combine the crumbed biscuits with melted butter.
The consistency of the mix should allow the moist crumbs to be pressed into the bottom of the tin.
The more butter you use, the harder the base becomes, so be careful not to go overboard with the moisture factor.
Press into the base of a spring form tin, and chill whilst you make the filling.
Filling:
Into the food processor, add the softened cream cheese, eggs, sugar, cream and lemon juice.
Mix well so that all ingredients are thoroughly combined, with no lumps.
Add the custard powder: this adds a golden colour and helps in the thickening process.
Make sure the custard powder is mixed throughout the entire creamy combination.
Once this is done, pour into chilled shell.
Topping:
Cheesecake mixture should be spread evenly so that the top of the cheesecake is level.
Sprinkle lime zest evenly across the top of the cheesecake.
Press chopped ginger into the top of soft mixture.
Bake in an oven at 160°C.
Cook until cheesecake is pale golden on top and when a split has formed in the top of the cheesecake, you know it's ready to eat.
Ideally served just as it comes out of the oven, however has a great shelf life when stored in the fridge.
"You could make this cheesecake on Wednesday, and serve it up at your dinner party on Saturday night and it would still taste fabulous," says Sally Clifton.
Sally suggests that not only is this a wonderful dessert, you can also serve small slices to accompany an expresso.
This recipe is very versatile, as you can use other topping combinations such as blueberries and raspberries, choc flakes and pistachio nuts, or any other favourite that you may have.