White Chocolate And Lime Cheesecake

White Chocolate And Lime Cheesecake

Makes 12 mini cheesecake squares

Ingredients

Base

  • 6 medjool dates
  • 150g desiccated coconut 
  • 150g almonds
  • 150 pistachios 
  • 3tbsp coconut oil, melted
  • 1/2tsp cinnamon
  • pinch of salt

Filling

  • 7g powdered gelatine 
  • 150ml lime juice (approx 6 limes)
  • 600ml double cream
  • 250g white chocolate, chopped
  • 650g cream cheese/philadelphia
  • 200g caster sugar
  • 2tbsp grated lime zest

Method

  • Line a square cake tin with baking paper and set aside.
  • Using a food processor, mix together all the โ€˜baseโ€™ ingredients. Pour into cake tin and press down with your fingers, ensuring that the mixture reaches all of the corners. 
  • Juice the limes into a bowl, pour over the gelatine and leave to set. 
  • Bring 125ml double cream to simmer in a large pan. Remove from heat and stir in the white chocolate until melted. 
  • Mix the gelatine/lime mixture into the chocolate until combined. Leave to cool.
  • Beat the remaining double cream to stiff peaks and set aside. 
  • Using an electric mixer, mix the cream cheese and sugar until completely blended. Pour in the chocolate mixture and the lime zest. Mix until combined.
  • Fold the whipped cream into the cream cheese mixture and pour over base. 
  • Cover and refrigerate overnight. 
Salted Caramel Cheesecake

Salted Caramel Cheesecake

Pasta Cake

Pasta Cake