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31
July
Lime Ice Cream Cheesecake
Lime Ice Cream Cheesecake
Ingredients
Crust
- 350g Oaty Biscuits
- 200g White Chocolate (blitzed until fine)
- 150g Unsalted Butter
Filling
- 400ml Vanilla Icecream (softened)
- 180g Cream Cheese
- 60g Icing Sugar
- Juice of 2 limes
- Zest of 3 limes
- Green food colouring
Topping
- Wedge of lemon
- 3 Large Egg Whites
- ½ teaspoon Cream of Tartar
- 200g Caster Sugar
- 100ml Water
Directions
1. | Place the biscuits in a bag and crush with a rolling pin until they are crumbs |
2. | Stir in the white chocolate and the melted butter. Press the mixture on the base and sides of an 8" spring form pan then place in the freezer |
3. | Put the softened ice cream, cream cheese, lime juice and zest into a mixer and whisk until well combined and smooth. Pour into the frozen crumb crust |
4. | Put the water and sugar into a pan with a sugar thermometer. Heat gently until the sugar has fully dissolved. Without stirring, turn up the heat and simmer until the temp reaches 115°C |
5. | Meanwhile, rub a lemon wedge around a clean mixing bowl. Add in the egg whites and whisk until soft peaks form. Add in the cream of tartar |
6. | While the mixer is on full speed, pour the sugar syrup slowly at the edge of the bowl, then keep whipping until the mixture is thick and glossy |
7. | Pile the meringue high over the lime filling in a peak. Using a kitchen blow torch, gently pass the flame over the surface of the meringue until it is light and golden, but not burned. Serve immediately |