Finger Lime & White Chocolate Cheesecake
The mix of white chocolate and The finger lime bursts in your mouth with each bite is just so refreshing!
Ingredients
Base
- 400 g packet Hob Nob biscuits
- 125 g butter (melted)
- Zest of 1 normal lime
Filling
- 300ml thickened cream
- ½ cup icing sugar
- 500 g cream cheese (softened)
- Juice of 2 normal limes
- 180 g white chocolate (melted)
- Flesh of 3-4 Freshburst finger limes (drained & seeds removed)
- 3 tsp gelatine powder dissolved in ¼ cup boiling water
Recipe
Base
Crumb biscuits in a blender until there are no lumps. Add lime zest and melted butter and combine. Press firmly into a 23cm springform tin. Can also use a 20cm x 28cm slice tin to serve as smaller pieces.
Filling
Whip cream with icing sugar to form soft peaks. Set aside. In an electric mixer, beat cream cheese with lime juice on high speed. Add melted white chocolate and beat until smooth. On low speed, fold in whipped cream, gelatine and finally the Finger Lime. Pour the filling over the base and smooth over the top with a spatula. Refrigerate for 3-4 hours until set. Then it’s ready to serve on its
own.
Also goes superbly with a raspberry coulis and ice cream
