Walton’s lime cheesecake

From the Endless Thread on Pharyngula, Walton’s lime cheesecake

Basic lime cheesecake recipe – mostly from memory, so apologies if it’s not perfect.  Quantities are rough estimates, and can be varied according to how big a cheesecake you want.

Ginger biscuits, half pack
Butter or margarine, 200g
Mascarpone, 250g
Icing sugar, 200g
One lime

  1. Put the ginger biscuits in a plastic bag. Smash up the biscuits with a rolling-pin until reduced to crumbs.
  2. Melt the butter in a saucepan on the hob.
  3. Put the biscuit crumbs and the melted butter in a mixing bowl and stir them together.
  4. Line the bottom of your cake tin with the mixture of butter and biscuit crumbs, forming the base.
  5. Put the mascarpone and icing sugar in a mixing bowl and mix well with a wooden spoon, until smooth.
  6. Using a grater, grate the zest from the lime into the bowl and mix it in with the mascarpone and sugar.
  7. Cut the lime in half and squeeze the juice into the bowl. Continue mixing.
  8. When the mixture is smooth, transfer it into the cake tin and layer it on top of the base.
  9. Leave the cheesecake in the fridge overnight to set.

Walton also mentions “an awesome recipe for baked vanilla cheesecake (made with cream cheese and soured cream)…”

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Posted in cooking, food. Tags: . 2 Comments »

2 Responses to “Walton’s lime cheesecake”

  1. Doug Says:

    Wow! I had to look up the word ‘hob’ and frankly I’m not sure that too many people use fireplaces for cooking these days. Also at approximately ten dollars a pound I have some doubts you’d find much Mascarpone at No-Frills.

  2. monado Says:

    Well, Walton lives in England so things are different there.


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