Lime Cheesecake (for 8 to 10 people)
The base
250g plain digestive biscuits
150g butter, melted
1/2 tsp ground ginger
Pinch of cinnamon
The mix
500g mascarpone cheese
150ml double cream, whipped till thick
4 limes - juice and zest, made up to 175ml
100g icing sugar, sieved
The drizzle
6 tbsp apricot jam
Little more lime zest and juice
1/2 tsp ground ginger
100ml remaining cream
OR shavings of dark chocolate
Line a 20cm deep cake tin with three layers of clingfilm.
Put the biscuits in a large bag and beat with a rolling pin until quite crushed. Melt the butter in a large saucepan. Add the biscuits and spices and mix well. Press down well into the cake tin using a metal spoon. Cover with clingfilm and refrigerate for at least an hour.
Beat the mascarpone with a fork and add the lime zest and juice. Fold in the whipped cream carefully and add the icing sugar to taste. You may need to add a little more lime juice.
With a pallet knife, spread the mix onto the biscuit base. Cover with clingfilm and leave either overnight or in the fridge for 5 hours or more.
You can either make the drizzle up just before serving or use a potato peeler to cover with some chocolate shavings. Very nice either way.
January 2009
* I got this recipe when we went skiing in Meribel, France in 2009. The chalet provided excellent food and this was one of the desserts which I really liked.