Set the oven to gas mark 2 or 150°C. It's super-easy to make and can be made a few days in advance. Add to the bowl with the pineapple and toss together well. When is the best time to do Christmas food shopping? Allow to cool completely, then place in the fridge and chill for about an hour. Cut the passion fruit in half and scoop out the pulp with a teaspoon. A deliciously different no-bake cheesecake with a gingery base and creamy lime filling. Then leave to cool at room temperature for a few hours. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. Combine the cream cheese, lime zest and icing sugar in a bowl and whisk until combined. Lightly grease a 9" springform or push-bottom pan. Chill until ready to serve. To serve, run a hot knife between the cheesecake and the tin, then slide the cheesecake out of tin, removing the paper, on to a flat plate. Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Baked lime cheesecake with raspberries is a nice twist on a classic cheesecake recipe – it’s gorgeous, it’s indulgent, it’s the ultimate summer dessert recipe. To make the crust: place the crushed biscuits, as shown below, together with the butter and sugar, in a medium bowl and stir until the ingredients are thoroughly mixed. Add the eggs and beat well. Place the cream cheese, cream, sugar and eggs in a large bowl. Stir in the lime zest and vanilla extract. For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Put about a third of the raspberries in a bowl and crush them with a fork. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor. Chill for at least 15 mins. Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin. To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended. STEP 3 Add the cream and continue to whisk ( preferably by hand) for a couple of minutes until fairly firm and thick. It is a little time consuming, so it needs to be made the night before, ideally, but it’s really worth the time that you put in because you end up with a really creamy filling with delicious fruit – you can even add any other of your favourite berries to this recipe, or whatever is in season. lemon and lime filling into the crumb crust and spread it evenly. Will Christmas markets go ahead this year? Bake the cheesecake below the middle of the oven for 1 hour, until almost set in the middle. Pour over the passion fruit juice from the bowl. Method. Cover and chill overnight Place the pineapple slices into a bowl. Dust with icing sugar and serve in generous slices. Tip the crumbs into the bottom of the cake tin. Place the butter in a heavy-based pan and melt gently. I did add a teaspoon of lemon extract. Reserve the other half for use in another dish. Use a little of it to brush inside the tin. Berries go great with this lime cheesecake filling which has a bit of edge to it whilst being deliciously creamy. This will form the base of the cheesecake. Bake for another 10-15 mins until just set. Read about our approach to external linking. Preheat the oven to 150C/300F/Gas 2. Turn the oven off, open the door a little and leave the cheesecake inside to cool for about 30 mins. 100g (3½oz) digestive biscuits (7 biscuits), crushed. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base. Using a grater, grate in the zest of the limes. Used this recipe for My dads Father's Day cake. Beat the cream cheese and sugar until light and fluffy. Spoon the fruit on top of the cheesecake. There’s nothing quite like homebaked cheesecake – it’s so different to shop bought, and you’ll always want to make the little extra effort after trying this recipe. Cover the base with a circle of Bakewell paper. We earn a commission for products purchased through some links in this article. Pour the mixture over the biscuit base. Spoon the mixture into base of tin, pressing it down with the back of the spoon. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Using an electric whisk, beat together on a low speed, until smooth. Mix the lime zest, sugar and vanilla into the pot of soured cream, then spread this carefully over the cheesecake. Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs. Whip the cream in a clean bowl with a hand whisk. Instead of graham cracker crust I used a sugar cookie mix and Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Meanwhile, make the filling. Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly. Cut away the tough outer skin from the pineapple and cut in half lengthways. Preheat the oven to 350°F. To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter. Return the cheesecake to the oven and bake for about one hour, or until just set. Mix the biscuits and almonds into the melted butter. Melt the butter in a large bowl. Chill in the fridge overnight. Go totally tropical with a zingy lime cheesecake paked with a topping of pineapple and passionfruit. Remove from the oven and allow to cool for at least five minutes. How to roast pork: How to cook roast pork with crackling, Child development stages: Ages 0-16 years. Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).