Made this last night, modified from a recipe I found online and it's very limey! lol It's really refreshing and perfect for summer but I usually go for something more on the mild side so next time i'll be using less zest.
Another thing is I HATE really cheesy cheesecake. The ones where all you taste is philadelphia *blech* I use 2 types of cream and only one tub of philly so it's more creamy than cheesy and tastes like the little swirly heinz cheesecakes.
The first time I made a cheesecake I thought it was gonna be a pain in the patooty to make but its SO easy! If you make this you'll know what I mean...Ok, so here goes;
200g tub of Philadelphia light
175 g Digestives (approx 15 biscuits)
zest of 3 limes
Juice of 2 limes and half a lemon
1 vanilla pod (2 In a tube from marks and spencers)
1 tub elmlea double cream
1 tub whipping cream (I used the co-op's)
Spring based cake tin
1) Line your tin with the greaseproof paper, (This is just to keep the digestive mix getting into the nooks and crannies)Blend your biscuits finely in a blender or put them in a pastic bag and bash them with a rolling pin. (blending is better because it's comes out less coarse and doesn't take so long). Melt the butter then stir in the biscuits.
2) Press the biscuit mix firmly onto the base of the tin evenly. Make sure it's not too crumbly, if it is, whack it back into the pan with a little more butter until it's manageable. Chill the base in he fridge while you work on the filling. (btw, in the above pic it hasn't been pressed yet)
3) Slice the vanilla pod down the centre, then while holding it open scrape out the seeds and add them to the cheese, sugar and zest. Whisk (preferably with an electric hand whisk to avoid lumps), then add the juice and whisk again briefly.
4) Now with the same whisk, whisk the double cream in a bowl until it becomes stiff (looks almost like buttercream icing), after that whisk the whipping cream in another bowl until that also looks like buttercream icing.
5) Now with a normal hand whisk, gently mix in the two creams, one by one (I always do the double cream first). Make sure there are no lumps, and pour it onto the chilled biscuit base. Now bung it in the fridge and leave it in there overnight. FINISHED!!
Easy peasy, lemon squeezy (literally). You'll probably have more cream filling left over (I did). Pour the rest into cute little glasses and chill, voila...little lime mousses :]