Lime Cheesecake with Fresh Raspberries and Redcurrants
10 to 12 servings scale / convert
3 oz. St Ivel Gold Light
6 oz. reduced-fat digestive biscuits, crushed
1 tsp. ground mixed spice
1 tbsp. powdered gelatine
8 oz. cottage cheese, sieved
2 limes, juice of and rind finely grated
2/3 cup reduced-fat double cream
4 oz. caster sugar
2 eggs, separated
2 tbsp. plain fromage frais
4 oz. fresh raspberries
2 to 3 sprigs fresh redcurrants
Mint leaves, to decorate
Place the St Ivel Gold Light in a saucepan and heat gently until melted. Remove the pan from the heat and stir in the crushed biscuits and spice and mix well. Press into the base of a 20-cm. (8-in.) loose-bottomed cake tin. Chill in the refrigerator for 30 minutes.
Sprinkle the gelatine over 45 ml. (3 tbsp.) water in a bowl and leave to soak for a few minutes. Place the bowl over a pan of simmering water and stir until the gelatine has dissolved. Set aside to cool. Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed. Add the cooled gelatine and blend until well mixed. Whisk the egg whites until stiff, then fold carefully into the lime mixture. Pour over the biscuit base and level the surface. Chill in the refrigerator for several hours until firm and set. Carefully remove the cheesecake from the tin and place it on a serving plate. Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving.
Variation: Use the finely grated rind and juice of 2 lemons or 1 lemon and 1 lime in place of the 2 limes. Omit the mixed spice from the biscuit base, if preferred. Use other reduced-fat biscuits, such as ginger biscuits, in place of the digestive biscuits.
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