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Baked Lime Cheesecake

A zingy lime cheesecake on a ginger biscuit base, topped with fresh pineapple, passion fruit, and sweetened whipped cream.

Baking Vegetarian Dessert Fruit Tropical

Estimated Nutrition

Calories

766.1

kcal / serving

6128.5 kcal total

Carbs

43.2g

per serving

345.6 g total

Fat

62.3g

per serving

498.2 g total

Protein

9.8g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

140

Caster Sugar

Icing Sugar

To taste and for dusting

Dairy

675

150

piece

Large free-range

300

Double Cream

For topping

Fruits

piece

Limes

Zest only

0.5

piece

Pineapple

piece

Passion Fruit

GrainsCereals

piece

Digestive Biscuits

Large

Other

piece

Ginger Biscuits

Method

Preheat the oven to 150°C.

Melt the butter gently in a heavy-based pan.

Process the digestive and ginger biscuits in a food processor until they form fine crumbs.

Line a 24cm spring-form cake tin with greaseproof paper and brush the base with melted butter.

Mix the remaining melted butter with the biscuit crumbs in the processor.

Press the crumbs into the tin base with a spoon until level.

Bake the base for 10-15 minutes until lightly browned and let cool for five minutes.

Whisk cream cheese, 150ml cream, caster sugar, eggs, and lime zest until smooth.

Pour the filling onto the cooled base.

Bake for one hour until set, cool completely, then chill in the fridge for one hour.

Remove the cheesecake from the tin and place on a serving plate.

Peel and thinly slice the pineapple using a mandoline.

Toss the pineapple slices with the pulp and juice of the passion fruits.

Whisk 300ml cream with icing sugar until soft peaks form.

Spread the cream over the cheesecake, top with the fruit mixture, and dust with icing sugar.

made with
a toodle. project