| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food4 |
10 |
servings |
INGREDIENTS
| 15 |
|
Digestive biscuits; crushed |
| 75 |
g |
Butter; melted |
| 40 |
g |
Demerara sugar |
| 300 |
ml |
Single cream |
| 2 |
|
397 g can condensed milk |
| 300 |
g |
Low fat soft cheese; softened |
|
|
Grated rind and juice of 2 large lemons |
|
|
Grated rind and juice of 3 limes |
| 150 |
ml |
Whipping cream; whipped |
|
|
Fresh strawberries |
INSTRUCTIONS
BASE
CHEESECAKE
TOPPING
Mix together the biscuits, butter and demerara sugar for the biscuit crust.
Turn into a 28cm flan dish and press evenly over the base and sides. Leave
to set.
For the cheesecake filling, mix together the cream, condensed milk, soft
cheese and lime and lemon rind, then add the lime and lemon juice a little
at a time, whisking until the mixture thickens. Pour the mixture into the
flan case and leave to chill in the fridge for 3-4 hours or overnight.
Decorate with swirls of cream and fresh strawberries.
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