This Lime Cheesecake recipe has been around for awhile. My Mum has a cookbook that is filled with recipes from over the years, some handwritten from other family and friends, others leaflets picked up from the store. As is the case for this Sainsbury’s Lime Cheesecake Tart which we have adapted slightly. The best about this, it only requires 5 ingredients and doesn’t take long to make.
The Sainsbury’s version also has steps to add a frosted grape and chocolate leaf. Our take? No chocolate needed, the lime cheesecake topping is more than enough! If you do fancy some chocolate, I would just melt chocolate and then glaze over, to create a chocolate top. Or do the same between the biscuit base and cheesecake.
Added the recipe at the bottom, using a handy new WordPress plugin. It also allows you to print the recipe which I think is pretty cool. Overall, it will make any new recipes easier to read and follow. Photos at the top, recipe at the bottom.
A simple, no bake lime cheesecake.
- 200 g Ginger Snap Biscuits crushed
- 50 g Butter melted
- 500 g Mascarpone Cheese
- 40 g Icing Sugar sifted
- 2 limes Finely Grated zest and juice of
Mix together the crushed biscuits and melted butter. Press into the base of a 18cm cake tin, which has been greased. Put in the fridge to chill.
Put the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. To make things easier, make sure the mascarpone cheese is at room temperature, if it is still to difficult to beat microwave for 20 seconds. Once the mix has formed and is thick, with flecks of zest shown, spread over the biscuit base.
Place back in the fridge for a minimum of an hour, or preferably overnight.