Lime Cheesecake Twist
If you’ve seen any of my recipes it’s safe and completely right to assume that I’m slightly obsessed with shortbread. If I can add a shortbread base then I’m doing it!
These delicious little squares are basically a mixture of key lime pie and cheesecake in one because why should we have to choose. They have a shortbread base, a biscuit layer and are topped with a creamy lime cheesecake.
Bácail Sona! 👩🏻🍳
Lime Cheesecake Twist Recipe
⏲ Prep Time: 30 minutes
⏲ Bake Time: 15 minutes
⏲ Rest Time: 4 hours - over night
🍰 Servings: 24 squares
Equipment
9 x 13 baking tin
stand/hand mixer
large mixing bowl
weighing scale/measuring cups
measuring cups
spatula
whisk
Ingredients
shortbread base
2 1/2 cups/300g all purpose flour
12 tbsp/168g unsalted butter
3/4 cup/75g granulated sugar
pinch of salt
biscuit base
208g/14 digestive biscuits/graham crackers
5 tbsp/70g unsalted butter
1/4 cup/50g brown sugar
lime cheesecake layer
16oz/450g full fat cream cheese
14oz/1 tin sweetened condensed milk
240ml/1 cup heavy cream
5g/1 tsp vanilla essence
120ml/1/2 cup fresh lime juice
zest of one lime
120g/1 cup confectioners sugar
3g gelatin powder + 15ml cold water
Instructions
shortbread base
1.
Preheat oven to 350°F, 180°C. Line a 9 x 13 baking tray.
2.
Weigh and sieve flour into a large bowl, add sugar and salt and mix through.
3.
Melt butter, add it to the bowl and mix it roughly through.
Add mixture to your lined tin and smooth it out with the back of a dessert spoon.
4.
Bake for 15 minutes, poke a few holes with a fork and set aside.
biscuit base
1.
Crush your biscuits in a ziplock bag. If i’m using digestives I just use my hands but for a harder biscuit I would just throw it into a blender.
2.
Add your biscuit crumbs and brown sugar to a bowl with melted butter, give it a quick mix and throw it on top of your shortbread base.
Even it out with the back of a dessert spoon.
lime cheesecake
1.
Beat your heavy cream until thick and creamy and leave it in the fridge for later.
2.
Juice your limes until you have 120ml/1/2 cup worth of juice.
3.
Mix 4g of gelatin powder with 15ml cold water and set aside.
4.
Beat your room temperature cream cheese until thick, creamy and most importantly, smooth. Use a spatula to make sure it’s completely mixed and you don’t have any lumps.
5.
Add your sieved confectioners sugar and mix through.
Add your condensed milk, vanilla, lime juice and the zest of one lime and mix until fully combined.
6.
Put your gelatin mix into the microwave for 10-20 seconds and stir to make sure it’s fully dissolved.
Add to your cheesecake mix, stir through and add the cheesecake mix on top of your shortbread and biscuit base. Grate some more lime zest on top.
7.
Put the cheesecake into the fridge for 4 hours and up to overnight.
