Dessert

Frozen Lime Cheesecake

Name: Frozen Lime Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 30 ml Muscovado sugar; 2 st Eggs; 1 1/2 dl Sugar; 200 g Cream cheese; 10 ml Vanilla sugar; 2 dl Cream; 2 st Lime

25 min 4 servings

Part of menuSpring Menu

A frozen cheesecake with fresh lime on a base of digestive biscuits and muscovado sugar. Make it the day before and take it out of the freezer 15 minutes before serving. Finish with a little chocolate or fresh berries.

Servings

Ingredients

Muscovado sugar1 fl oz
Eggs2 pcs
Sugar0.6 cups
Cream cheese7.1 oz
Vanilla sugar2 tsp
Cream0.8 cups
Lime2 pcs

Nutrition per serving

Energy539 kcal

Protein7.7 g

Carbohydrates45.8 g

Fat36.4 g

Fiber0.2 g

Instructions

Base Crush the digestive biscuits and mix the crumbs with the muscovado sugar. Press the crumbs into the base of a springform tin.

Cheesecake Take the cream cheese out in good time so it is at room temperature. Grate the zest from the limes and squeeze the juice.

Separate the eggs and whisk the whites to stiff peaks. Whisk the yolks with the sugar, vanilla sugar and lime zest. Add the cream cheese and lime juice and whisk gently until smooth, no more than necessary. Whip the cream to medium peaks and stir it into the mixture.

Finally, fold in the egg whites in two or three batches, gently and without whisking. Pour the mixture over the base.

Freezing and serving Freeze the cheesecake for about 5 hours, ideally overnight. Take it out about 15 minutes before serving and decorate with chocolate or fresh berries.

Tips & Inspiration

Meringue

Egg whites whip highest in a clean bowl without any trace of fat or yolk, and whites at room temperature reach volume more easily. Add the sugar gradually once the foam has started to firm up, and the meringue turns glossy and stable. An Italian meringue is instead whipped with a hot sugar syrup at around 118 °C245 °F, which makes it so stable that it keeps for a long time without baking.

Zest

Zest is thin strips of the outermost, coloured part of citrus peel. It is used for flavour and decoration in food and desserts, such as lemon pie, meringues, sorbets and salads. Use the zest when you want the citrus flavour and the juice when you want the acidity. Strips of lemon peel are also used in drinks.