Lime Cheesecake
A community recipe by WelshRarebitNot tested or verified by Nigella.com
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Crush the Short cake Cookies and mix with the melted butter or margarine. Press into the base of an 18cm/7" spring sided or loose bottomed cake tin. Chill in the refrigerator for 30 minutes. Place the Mascarpone, icing sugar, lime zest and juice in a bowl and beat together well. Spread over the biscuit base and chill until ready to serve, but for at least for 30 minutes. To decorate, sprinkle the grated zest of a lime over the cake Remove the cheesecake from the tin and serve
Crush the Short cake Cookies and mix with the melted butter or margarine. Press into the base of an 18cm/7" spring sided or loose bottomed cake tin. Chill in the refrigerator for 30 minutes. Place the Mascarpone, confectioners' sugar, lime zest and juice in a bowl and beat together well. Spread over the biscuit base and chill until ready to serve, but for at least for 30 minutes. To decorate, sprinkle the grated zest of a lime over the cake Remove the cheesecake from the tin and serve
Introduction
Ingredients
Serves: Makes 6-8 servings
Metric
Cups
- 200 grams shortcake biscuits
- 50 grams margarine (or butter melted)
- 500 grams mascarpone cheese
- 150 grams icing sugar (sifted)
- 6 limes (grated zest and juice)
- 7 ounces shortcake biscuits
- 1¾ ounces margarine (or butter melted)
- 17⅔ ounces mascarpone cheese
- 5⅓ ounces confectioners' sugar (sifted)
- 6 limes (grated zest and juice)
Method
Lime Cheesecake is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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