THE DAIRY KITCHEN
Lime and Berry Cheesecake Tart
By THE DAIRY KITCHEN
Serves
6
Difficulty
Medium
Preparation
25 MINS
Cooking
10 MINS
This quick cheesecake offers all the satisfaction without the fuss. With a simple mix filling that skips gelatine, baking and waiting, you can dive right into enjoying it!
Ingredients
Base
250g ginger nut biscuits100g unsalted butter, melted
Filling
1/2 cup thickened cream250g cream cheese, softened
1/2 cup caster sugar
2 teaspoon finely grated lime rind
2 tablespoons lime juice
2 egg whites
To serve
250g fresh mixed berries and cherries, or your favourite tropical fruitsicing sugar, for dusting
Handy Tips
TIP: This tart can be made 3-4 hours before serving. Base can be made a day in advance.
Method
Base
- 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.
Filling
- 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.
- 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 mixture in two batches.
- Spoon cheesecake mixture into cooled crumb base and refrigerate until serving time.
To serve
- Top with fresh fruit and dust with icing sugar just prior to serving.
