Recipes
Lime and Mascarpone Cheesecake
serves 12
Ingredients
- 500g Mascarpone Cheese
- 125g Caster Sugar
- Juice of 6 Limes
- 4 Gelatine Leaves
- 500ml Double Cream
- 225g Digestive Biscuits
- 100g Butter, melted
- Cocoa Powder
Equipment
- 12 pudding basins/dariol moulds (3inch diameter)
- 2 large mixing bowls
- 1 small saucepan
In a large mixing bowl whisk the cheese, sugar, and lime juice together and bring to room temperature. Soak the gelatine leaves in water for 10 minutes.
Squeeze any excess water out of the leaves and then, in a saucepan over low heat, dissolve the gelatine in a small amount of the cheese mixture. When the gelatine is completely dissolved whisk it back into the cheese mixture.
Allow the mixture to cool in a fridge for 30 minutes then check it regularly until it starts to set. Whip the cream to just firm peaks, add to the cheese mixture and stir well to incorporate. Pour into the dariol moulds leaving about a � inch gap from the rim of the mould and place in a fridge to set.
Blend the biscuits in a food processor and then slowly add the melted butter. The biscuit crumbs should stick together when pressed between finger and thumb. Making sure the cheese mixture is completely set, pack the biscuit crumbs down into the top of the moulds until they are flush with the rim. Store in the fridge until needed.
When needed, dip the moulds into boiling water for 10 seconds to loosen the cheese mixture. Turn the mould over onto the centre of a pudding plate and gently shake so that the pudding drops out of the mould. Finally dust the cheesecake with some cocoa powder and serve.