Recipe

Kelsi’s ‘Keylime’ Cheesecake

Serves 6 - 8 +

Beware! Beneath this cool creamy, cheesecake exterior lies an explosion of tangy trouble! Just like Sharpay’s sharp tongue, this delicious dessert hides a domineering streak of lime and a zesty kick to boot. You have been warned!

Ingredients:

  • 200g reduced fat digestive biscuits
  • 75g unsalted butter
  • 150ml lime juice
  • 100ml water
  • 135g pack sugar free lime jelly
  • 300g light condensed milk
  • 200g pack extra light soft cheese
  • 1 lime

Equipment:

  • Weighing scales
  • Plastic food bag
  • Rolling pin
  • Mixing bowl
  • Sharp knife
  • Chopping board
  • Medium sized saucepan
  • Wooden spoon
  • Flan tin (20cm/ 8 inch)
  • Metal spoon
  • Refrigerator
  • Kettle
  • Measuring jug
  • Whisk
  • Juice squeezer (if using fresh limes)
  • Spatula
  • Grater

Method:

  1. Place the biscuits inside the plastic food bag.
  2. Use the rolling pin to crush the biscuits until they look like fine breadcrumbs.
  3. Carefully pour the crushed biscuits into the mixing bowl.
  4. Cut the butter into chunks and place in the saucepan.
  5. Over a low heat, melt the butter in the saucepan and stir with the wooden spoon.
  6. Turn off the heat and stir in the crushed biscuits until they are covered with butter.
  7. Pour the mixture into the flan tin and pat with the back of the metal spoon so it is level.
  8. Place in the fridge to chill.
  9. If using fresh limes, cut them in half and squeeze the juice.
  10. Boil the kettle and dissolve the jelly in 100ml of hot water. Stir with a spoon.
  11. Whisk the evaporated milk until it is light and fluffy.
  12. Beat in the cream cheese and lime juice.
  13. Add in the jelly and whisk.
  14. Pour the mixture over the biscuit base and chill until it has set. This will take a couple of hours.
  15. To decorate the cheesecake, carefully slice the lime in half.
  16. Grate one half of the lime and sprinkle over the top of the cheesecake. Slice the other half into thin slices and arrange on the top.

Top tips

To make the biscuits easier to crush, break them into smaller pieces before you put them in the food bag.

Break your jelly into small bits before you add the hot water.

Use a spring release case so that the cheesecake is easy to serve.

You could serve this dessert with some fresh fruit – raspberries would go really well!