Ingredients with Measurements:
- 2 cups crushed digestive biscuits
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest
- 1/4 cup desert lime powder
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the digestive biscuits until they are finely crushed. Add melted butter and sugar and pulse until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Add fresh lime juice, lime zest, and desert lime powder, and mix until well combined.
7. Add sour cream and vanilla extract and mix until smooth.
8. Pour the mixture over the cooled crust.
9. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. Remove from the oven and let cool to room temperature.
11. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 38g
Saturated Fat: 21g
Cholesterol: 175mg
Sodium: 340mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 29g
Protein: 8g
Substitutions for ingredients:
- You can use graham crackers instead of digestive biscuits.
- You can use regular lime juice instead of fresh lime juice.
- You can use regular lime zest instead of desert lime zest.
- You can use regular lime powder instead of desert lime powder.
Variations:
- You can add a layer of whipped cream on top of the cheesecake.
- You can add a layer of fruit compote on top of the cheesecake.
- You can add a layer of chocolate ganache on top of the cheesecake.
Tips and tricks:
- Make sure the cream cheese is softened before mixing.
- Do not overmix the cheesecake batter.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
- Use a sharp knife to cut the cheesecake.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake cold.
Presentation ideas:
- Top the cheesecake with fresh lime slices.
- Dust the cheesecake with powdered sugar.
- Drizzle the cheesecake with caramel sauce.
Garnishes:
- Fresh lime slices
- Mint leaves
- Whipped cream
Pairings:
- Coffee
- Tea
- White wine
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake until it is set but still slightly jiggly in the center, and let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
- Make sure the cream cheese is not expired.
- Wash your hands and all utensils before preparing the cheesecake.
- Store the cheesecake in the refrigerator.
Food history:
Desert lime is a native Australian fruit that has been used for centuries by Indigenous Australians for its medicinal and culinary properties. It has a tart flavor and is rich in vitamin C.
Flavor profiles:
- Sweet
- Tangy
- Tart
Serving suggestions:
Serve the cheesecake as a dessert after a meal.
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