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Freshness and delight in every bite
The Sicilian lime cheesecake is a dessert that combines the creamy sweetness of cheesecake with the fresh and tangy aroma of lime. This treat is perfect for warm days or as the grand finale to a special dinner. The lively flavor of the lime balances the richness of the cream cheese, making every bite light and irresistible. π°
Ingredients for the base
- 200g of digestive biscuits;
- 100g of melted butter.
Ingredients for the cream
- 400g of cream cheese;
- 200ml of fresh cream;
- 120g of sugar;
- Juice and zest of 2 Mammarancia’s Limes;
- 10g of gelatin sheets;
- 2 tablespoons of water.
Preparation of the base
- Blend the biscuits until they become a fine powder.
- Mix the biscuit crumbs with the melted butter until you get a homogeneous mixture.
- Pour the mixture into a springform pan, compacting it well at the bottom.
- Let the base rest in the fridge for at least 30 minutes.
Preparation of the cream
- Soak the gelatin sheets in cold water for about 10 minutes.
- Meanwhile, whip the cream cheese with the sugar and lime zest until you get a fluffy cream.
- Heat the lime juice and dissolve the squeezed gelatin sheets in it.
- Add the dissolved gelatin to the cream cheese mixture, mixing well.
- Whip the fresh cream and gently fold it into the cream cheese mixture using upward movements.
- Pour the cream over the biscuit base and smooth the surface evenly.
- Let it rest in the fridge for at least 4 hours.
Decoration and Serving
Before serving, garnish the cheesecake with thin slices of lime and a sprinkle of grated zest. You can also add fresh mint leaves for an extra touch of color and freshness. π
Preparation Tips
For this recipe use: a hinged baking tin with a diameter of about 22-24 cm. This size allows for a cheesecake with a balanced thickness between the base and the cream.
With these doses, the cheesecake is suitable for 8-10 servings. Of course, the exact number of portions may vary slightly depending on how large or small you prefer the slices.
Buon appetito!