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Monday, February 14, 2011

Lime Cheesecake topped with Lychee

Beautifully light and zesty - melts in your mouth..

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3 x 250 g packets cream cheese, softened ( I used two Philadelphia's and one Mascrapone cheese)

220g caster sugar

1/4 teaspoon vanilla extract

zest and juice of 2 limes

3 eggs

125 ml thickened cream

fresh lime and compote lychees (you can find canned compote lychees in Asian groceries)

Cheesecake base

1 x 250g packet Pettit beurre buscuits

2 tablespoons brown sugar, firmly packed

125g unsalted butter, melted


1. To prepare the cheesecake base, process biscuits and sugar in a food processor until fine crumbs form. Add butter and process until combined. Press mixture into a round tin. Smooth the base with a spoon. Cool for 1 hour.

2. Preheat oven to 220°C.

3. Using an electric mixer, beat cream cheese, sugar, vanilla, lime zest and juice in a bowl until just smooth. Add eggs one at a time, beating until just combined. Add egg yolk and beat until just combined. Stir in cream. Pour mixture into tin over crumb base.

4. Bake on lowest shelf for 10 minutes. Reduce the temperature to 150°C and bake a further 25-30 minutes or until mixture is almost set.

5. Cool cheesecake. Cover and refrigerate overnight.

6. Cut into generous slices and serve with lime and lychee.


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