I decided last week that although we are moving house, are surrounded by boxes, and ALMOST living out of suitcases, that we needed a treat. We needed something that was ridiculously unhealthy but ridiculously delicious in equal measure. I wanted something that tasted like springtime as it hit my mouth and had us picking up every last crumb from the plate with a moistened finger.
I settled on Mini Lime Cheesecakes and that is what I have for you today.
50g butter, unsalted
150g Digestive biscuits, crushed
50g ground almonds
225g reduced fat cream cheese, I used Philadelphia
1 can condensed milk – 397g
100ml fresh lime juice, squeezed from approx 4 limes
300ml whipping cream
Zest of one lime for decorating
Equipment: 12 hole cake tin, 12 paper case cases, 12 wax discs the same size as the base of the cake cases (used in jam making) or parchment paper cut to size, piping bag with small nozzle attachment.
To make the cheesecakes
Line the bottom of the cake cases with the wax discs or parchment paper and pop in to the holes in the tin.
Melt the butter over a low heat.
Put the digestive biscuits into a large clean bowl and use the end of a rolling pin to crumble the digestive biscuits into crumbs, add the ground almonds and mix together.
Pour the melted butter into the bowl and mix until combined.
Divide the digestive mix evenly between the cupcake cases (1cm in thickness) and use the back of teaspoon to pack the mixture down firmly.
In a bowl of a free standing mixer, add the cream cheese and the condensed milk; mix together using the paddle attachment for approximately 30 seconds on a medium speed.
Add the lime juice to the bowl and mix on a slow speed for a further 15-20 seconds until the mixture is combined.
Add 150ml of the whipping cream to the mixing bowl and mix for one-and-a-half to two minutes until the mixture just starts to thicken.
Spoon the cheesecake topping evenly into the 12 cupcakes cases, using the back of the spoon to flatten down tops as neatly as possible.
Put the cheesecakes in the freezer for around two-and-a-half to three hours.
For the decoration
Just before removing the cheesecakes from the from the freezer, pour the rest of the whipping cream into the bowl of a free standing mixer and use the whisk attachment to whip the cream, this should take around 2-3 minutes on a high speed.
Transfer the whipped cream into the piping bag.
Remove the cheesecakes from the freezer and carefully remove the outer cake case and the wax disk. Put the mini cheesecakes onto a plate or cake-stand and pipe cream all the way around the top outer edge of each cheesecake.
Top with some lime zest and serve with a fork.
Tip: Theses cheesecakes can be made ahead of time and frozen until they are ready to serve.
I hope you love these as much as my family and I did. They are great for an Easter lunch or even a picnic if you can keep them cool. You could even pop four in to a box and give them away, making a lovely change from a chocolate Easter Egg.
Have a wonderful day. I love you and thank you so much for reading.
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