Lime and Basil Cheesecake

If you've been following this blog, or bought my first book, you will know that I adore the combination of lime and basil!   It is so refreshing and unusual, especially in creamy puddings, and oh, how I adore creamy puddings!    This is a twist on a 1980s classic - cheesecake - updated for the 21st century, in lime and basil. There is a gently set lime jelly on the top, which cuts the sweetness of the cheesecake (and does away with the blank white top).   I've set this on a chocolate biscuit base, for added sumptuousness....   This pudding had its first outing at my husband's office Christmas party, with gluten free digestive biscuits, and only the gluten-free girl knew that it was especially for her.

Cheesecake is surprisingly easy to make, but it does need time to chill and set in the fridge, and is best served pretty cold.   Tonight I'm visiting the Rough Common Women's Institute to talk about puddings and blogging.  I've made a couple of puds as well - hope they enjoy them!

Lime and Basil Cheesecake

  Lime and Basil Cheesecake

8oz/225g digestive biscuits, crushed to crumbs

4oz/110g dark chocolate

8oz/225g cream cheese or soft cheese

8oz/225g Mascarpone cheese

3oz/75g caster sugar

4 sheets gelatine softened in water plus 1 sheet for the topping

3 limes - juice of 2, plus juice of 1 and zest for the topping

Handful of basil leaves, torn

2 eggs, separated

5floz/140ml double cream, softly whipped

1oz dark chocolate, melted 

Line a 9” spring clip tin with parchment.   Melt the chocolate in a bowl, add the biscuit crumbs, mix well and spread them over the base of the tin.  Chill in the fridge until set. 

Beat together the cream cheese and Mascarpone, sugar and egg yolks.  Take the zest off the limes and put aside.   Heat the juice of 2 limes and add the gelatine (sheet gelatine should be softened in water before use).   Stir the gelatine until it has dissolved and then pour it into the cheese mixture.  Then add the whipped cream and the handful of basil.   Whisk the egg whites and fold into the mixture (Do 1 tbsp first to break up the texture).  Pour into the tin and level it up.   Now take the remaining sheet of gelatine and soften it in water.   Warm the juice of the remaining lime (you might need to add a little more water or lemon juice) and melt the gelatine sheet.  Wait until the gelatine has started to set again (as otherwise it will find how un-level the cheesecake is and pour off the sides!), then pour it over the cheesecake, adding the lemon zest.

Chill for a couple of hours until set.