Easter White Chocolate and Lime Cheesecake

Easter White Chocolate and Lime Cheesecake is a traditional British recipe for a classic cream cheese, white chocolate and lime cheesecake set with gelatine that's layered on a ladyfinger sponge base. The full recipe is presented here and I hope you enjoy this classic British version of: Easter White Chocolate and Lime Cheesecake.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Additional Time:

(+3 hours cooling)

Serves:

Rating:

Tags : Milk Recipes Cheese Recipes Baking Recipes Cake Recipes British Recipes

Ingredients:

6 white chocolate squares
180g Soft ladyfingers
500g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
200g Sugar
60ml fresh lime juice
1 envelope unflavoured gelatine (7g powdered gelatine)
2 tsp finely-grated lime zest
250ml whipping cream, whipped
strawberries and sices of lime to decorate

Method:

Halve the ladyfingers and use to line the bottom and sides of a 22cm springform cake tin (make certain the rounded sides face outwards).

Melt the chocolate over gentle heat then beat the cream cheese in a bowl until smooth (best done with an electric mixer). Blend the sugar and melted chocolate into the cream cheese and beat thoroughly to combine. Add the lime juice to a saucepan, sprinkle the gelatine over the top then set aside for 5 minutes to soften before heating over low heat, stirring constantly, until the gelatine has dissolved.

Add the lime zest to the gelatine mix then fold through the cream cheese mixture until completely combined. Fold in the whipped cream then turn the mixture into the prepared pan. Transfer to the refrigerator and chill for at least 3 hours before turning out of the tin. Garnish with strawberries and lime slices and serve chilled.

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