Do you like Biscoff? Do you love Lime? If the answer is yes, you will absolutely love this.
With the weather being so warm and lovely lately, there is nothing more refreshing than a cool tangy cheesecake! This one, I wanted it to be a mix of tangy and refreshing but light and creamy too and I am happy to write that it was just that. I was so impressed with how this turned out.
The cheesecake is firm enough to hold its shape, but still super creamy and melt-in-your-mouth velvety. The tanginess of the lime and cheese coupled with the delicate sweetness of the white chocolate complement each other so well. The Biscoff crust adds a good crunch to the experience in your mouth. This is now on my favourite dessert list.
For the Crust
1 packet of Biscoff Biscuits (250g) – (If you don’t like Biscoff, you can use Digestives)
2 Tbsp Butter , melted
For the Lime Layer
1 packet of Lime Jelly (I used Hartley’s – my personal favourite)
100ml Boiling water
1 small tub Greek Yoghurt (80-100g)
200ml Whipping Cream
For the Cheesecake Layer
80g Unsalted Butter
120g Icing Sugar
200g Cream Cheese (I use Philadelphia – no other compares for me)
100ml Whipping Cream
1 tsp Vanilla Essence
Juice of 1 Lime
For the Topping:-
Zest of 1 Lime
100-200g White Chocolate Shavings (as much as you want really)
Blitz the biscuits in a processor, so they resemble fine crumbs. Tip into a bowl and pour over the melted butter and mix through until all moist. Press into a 9 x 13 x 2″ springform tin and place in the freezer while you make the next layer.
In a large bowl dissolve the Jelly with the boiling water, allow to cool slightly.
Whisk up the whipping cream until light and fluffy. Whisk into the Jelly the Greek Yoghurt and fold in your whipped cream. Pour on top of the biscuit layer and place in the freezer to set. (about 45-60 mins)
Meanwhile, make your cheesecake topping, Beat together the butter, icing sugar, cream cheese, lime juice, 1/2 the lime zest and vanilla essence. Whip up your cream and fold into mixture.
Smooth over the Jelly layer once set and place back in the freezer for a further 30 mins to firm. Transfer to the fridge and allow to fully set overnight.
Before serving, sprinkle the white chocolate shavings over the top and the lime zest to finish.
I’m enjoying my Moroccan spices at the moment, the flavour is fragrant, fiery, sweet, savory, and citrusy, it really gets your senses moving. Normally a traditional Moroccan meal would contain couscous but as I had some Bulgur Wheat to use up I decided on this. Bulgur is also a healthier and lower calorie choice too.
Makes 2 Servings
1 medium red onion, finely chopped
200g Scottish Beef Mince
1 tbsp cumin
1 tsp ground cinnamon
2 tsp turmeric
1 tbsp smoked paprika
1 tsp white pepper
1 tsp ground ginger
250ml vegetable stock
30g Cashew nuts (slighty toasted and chopped)
80g Bulgur Wheat
Zest of 1 lemon
2 tbsp chopped fresh mint
Salt & pepper to taste
Heat oil in a large fry pan and fry the onions until browned and softened
Add in the beef mince and brown all over. Add in the spice mix and mix thoroughly.
Add in the stock and bring to the boil, then simmer for about 15 minutes or until the stock thickens/evaporates slightly.
Meanwhile, make the Bulgur Wheat as per packet instructions. Once cooked add in the spinach and cover with a lid, allow the residual heat to wilt the spinach down, mix through. Add in the lemon zest and mint and mix.
Season, serve and sprinkle the toasted cashews on top. Yummy!
Having visited Italy recently, I’ve grown to love Limoncello, it’s so refreshing on the palate. Decided to try my hand at some sorbet.
Makes approx 10 scoops.
2 cups water
1 1/3 cup sugar
1/2 cup Limoncello
1 cup fresh lemon juice (about 6 large lemons)
1. Combine water, sugar and Limoncello in a pan and bring to the boil, stirring until the sugar dissolves (approx 5 mins)
2. Remove from heat and add lemon juice, set aside allowing to completely cool.
3. Strain mixture through a sieve into a freezable container, discarding any solids.
4. After approx 2-3 hours, remove from freezer and stir around, put back into freezer, after 1 more hour, remove and stir again. Return to freezer for 1 more hour or until solid. Should be ready to serve. Lovely and refreshing for those long summer nights.
Option:- you can also add some mint, which is also delicious.