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Lime Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: Makes 6-8 servings

Metric Cups
  • 200 grams shortcake biscuits
  • 50 grams margarine (or butter melted)
  • 500 grams mascarpone cheese
  • 150 grams icing sugar (sifted)
  • 6 limes (grated zest and juice)
  • 7 ounces shortcake biscuits
  • 1¾ ounces margarine (or butter melted)
  • 17⅔ ounces mascarpone cheese
  • 5⅓ ounces confectioners' sugar (sifted)
  • 6 limes (grated zest and juice)

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Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Lime Cheesecake is a community recipe submitted by WelshRarebit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crush the Short cake Cookies and mix with the melted butter or margarine.
  • Press into the base of an 18cm/7" spring sided or loose bottomed cake tin.
  • Chill in the refrigerator for 30 minutes. Place the Mascarpone, icing sugar, lime zest and juice in a bowl and beat together well.
  • Spread over the biscuit base and chill until ready to serve, but for at least for 30 minutes.
  • To decorate, sprinkle the grated zest of a lime over the cake Remove the cheesecake from the tin and serve
  • Crush the Short cake Cookies and mix with the melted butter or margarine.
  • Press into the base of an 18cm/7" spring sided or loose bottomed cake tin.
  • Chill in the refrigerator for 30 minutes. Place the Mascarpone, confectioners' sugar, lime zest and juice in a bowl and beat together well.
  • Spread over the biscuit base and chill until ready to serve, but for at least for 30 minutes.
  • To decorate, sprinkle the grated zest of a lime over the cake Remove the cheesecake from the tin and serve
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