No Bake Lime and Blueberry Cheesecake Recipe
Ingredients
| Butter | 50 Gram | |
| Golden syrup | 2 Tablespoon | |
| Malted milk | 150 Gram, crushed | |
| Mascarpone | 250 Gram (FILLING:) | |
| Fromage | 200 Gram (FILLING:) | |
| Caster sugar | 50 Gram, sifted (FILLING:) | |
| Grated rind and juice of 2 limes | ||
| Double cream | 150 Milliliter (FILLING:) | |
| Strawberries | 250 Gram, halved (TO DECORATE:) | |
| Blueberries | 125 Gram (TO DECORATE:) | |
Directions
To make the base, melt the butter and syrup in a saucepan.
Stir the biscuit crumbs into the butter mixture, mix well and press into the base of an 18 cm (7 inch) loose-bottomed, fluted flan tin.
Put in the refrigerator to chill.
Beat the mascarpone in a bowl to soften, then stir in the fromage frais, sugar and lime rind.
Gradually beat in the lime juice.
In a second bowl whisk the cream until it forms soft peaks, then fold into the mascarpone mixture.
Spoon the creamy filling on to the biscuit base and swirl the top with the back of a spoon.
Refrigerate for 3 hours or longer, if preferred.
Carefully remove the cheesecake from the tin, decorate with berries and a dusting of icing sugar, if liked.
Stir the biscuit crumbs into the butter mixture, mix well and press into the base of an 18 cm (7 inch) loose-bottomed, fluted flan tin.
Put in the refrigerator to chill.
Beat the mascarpone in a bowl to soften, then stir in the fromage frais, sugar and lime rind.
Gradually beat in the lime juice.
In a second bowl whisk the cream until it forms soft peaks, then fold into the mascarpone mixture.
Spoon the creamy filling on to the biscuit base and swirl the top with the back of a spoon.
Refrigerate for 3 hours or longer, if preferred.
Carefully remove the cheesecake from the tin, decorate with berries and a dusting of icing sugar, if liked.
Chef
