THE DAIRY KITCHEN
Lime and Berry Cheesecake Tart
By THE DAIRY KITCHEN
Preparation 25 MINS
Cooking 10 MINS
With it's ginger flavoured base, creamy lemony filling and topped with fresh berries, this flan will be an instant hit at your next gathering.
Ingredients250g ginger nut biscuits
100g unsalted butter, melted
1/2 cup thickened cream
250g cream cheese, softened
1/2 cup caster sugar
2 teaspoon finely grated lime rind
2 tablespoons lime juice
2 egg whites
250g fresh mixed berries and cherries
TIP: This tart can be made 3-4 hours before serving. Base can be made a day in advance.
- 1 Blend or process biscuits to fine crumbs. Add melted butter and pulse until well combined. Press mixture evenly and firmly into a 35cm x12cm rectangular loose-based fluted tart tin. Place on oven tray and bake at 180°C (160°C fan-forced) for 10 minutes. Cool for about 15 minutes, then carefully remove from tin and cool completely.
- 2 Beat cream until soft peaks form and set aside. Beat cream cheese, 1/3 cup of the sugar, lime rind and juice until smooth. Fold in the whipped cream.
- 3 Beat egg white in a clean bowl until soft peaks form. Gradually add remaining sugar and beat until thick. Fold egg white mixture into cream cheese in two batches.
- 4 Spoon cheesecake mixture into cooled crumb base and refrigerate until serving time. Serve topped with fruit, dusted with icing sugar.