Finger Lime & White Chocolate Cheesecake

"The most amazing cheesecake featuring fresh bursts of finger lime suspended through a rich creamy filling! "

Finger Lime and White Chocolate Cheesecake

This recipe is our favourite way to use Fresh Finger Limes available seasonally on our website. We grow our own finger limes on our farm at Kurrajong Heights.

Lets make a decadent and refreshing cheesecake with the richness of white chocolate and the fresh burst of the finger lime caviar suspended throughout the cheesecake. The finger lime bursts in your mouth with each bite and adds a new zingy dimension and taste experience to a lime cheesecake.

You can make this as either a standard round cheesecake or as a slice in a rectangular tray. Either way, the pink polka dots of finger lime throughout the white filling looks beautiful and is fit for any high tea menu, special dessert or indulgent treat.

Makes 23cm round cheesecake and will keep in the fridge for up to 7 days.

Ingredients

Base:

400g packet buttery oat biscuits (we prefer Hob Nobs)

125g butter melted

Zest of 1 normal lime

Filling:

300ml thickened cream

½ cup icing sugar

500g cream cheese softened

Juice of 2 normal limes

180g white chocolate melted (Use a rich white chocolate such as Cadbury Dream)

Flesh of 6-12 Freshburst finger limes (seeds removed if preferred but the seeds do not cause a problem. Use another 2-3 limes for garnishing on top if you like)

*Tip to get the caviar out of the finger limes top and tail then then squeeze and roll between your fingers gently pushing the caviar out into a bowl :)

3tsp gelatin powder dissolved in ¼ cup boiling water

Method

Base: Crumb biscuits in a blender until there are no lumps. Add lime zest and melted butter and combine. Press firmly into a 23cm springform tin. Can also use a 20cm x 28cm slice tin to serve as smaller pieces.

Filling: Whip cream with icing sugar to form soft peaks. Set aside. In an electric mixer, beat cream cheese with lime juice on high speed. Add melted white chocolate and beat until smooth. On low speed, fold in whipped cream, gelatine and finally the Finger Lime.

Pour the filling over the base and smooth over the top with a spatula. Refrigerate for 3-4 hours until set. Then it’s ready to serve on its own. Also goes superbly with a raspberry coulis and ice cream.