FoodFrom4th: Lime Cheesecake with Pineapple and Mango

• Jul 3, 2015 • Tags: , , ,

FoodAccording to many, the sun is meant to shine this weekend. What better way to spend it than to make a cool, fresh and, most importantly, delicious cheesecake from Guy Watson and Jane Baxtor over at Riverford Farm? 

Ingredients | Serves 10-12

For the base:

250g ginger biscuits

75g pecan nuts

1 tablespoon soft brown sugar

1 tablespoon stem ginger, chopped

75g unsalted butter, melted

For the filling:

3 eggs

200g caster sugar

420g cream cheese or mascarpone

½ teaspoon vanilla extract

Zest and juice of 2 limes

1 tablespoon crème fraiche

1 tablespoon double cream

2 tablespoons desiccated coconut

Sliced mango and pineapple, to serve

 

Method

Preheat the oven to 170˚C/ gas mark 4. Line a 24cm springform tin with baking parchment.

Grind the biscuits, nuts, brown sugar and stem ginger in a food processor. Add the butter and mix well. Press into the base of the tin and bake for 10 minutes to set. Cool.

Reduce the oven temperature to 140˚C/ gas mark 1. Beat the eggs with the caster sugar until pale. In another bowl, mix the cream cheese with the vanilla and lime zest and juice. Whisk in the egg mix until well blended. Pour on to the crust and bake for about 50 minutes until set. Allow to cool.

Mix together the crème fraiche and cream and spread over the cheesecake. Toast the coconut in a dry frying pan until golden, then sprinkle this evenly on the top. Serve with the mango and pineapple.

 

Riverford FarmThis recipe appears in ‘Everyday & Sunday Recipes from Riverford Farm’

If you have a go at cooking any of our FoodFrom4th recipes, we’d love to know. Tweet us at @4thEstateBooks and use the hashtag #FoodFrom4th

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