- 2 x 200g packets Tennis biscuits, crushed
- 120g butter, melted
- 2 tsp gelatine powder
- 65ml cold water
- 1 x 250g tub smooth cottage cheese
- 1 x 385g tin sweetened condensed milk
- 125ml (. cup) strained fresh lime juice
- zest of 2 limes
- 250ml (1 cup) whipping cream
- LIME JELLY
- 1 tsp gelatine powder
- 2 tbsp cold water
- 80ml (⅓ cup) fresh lime juice
- 170ml water
- 100g white sugar
- thinly sliced fresh lime slices, to garnish
1-Preheat the oven to 180°C. Line the base of a 23cm springform cake tin with baking paper. Lightly oil the sides of the tin.
2-For the base, combine the biscuit crumbs and melted butter in a bowl. Press into the bottom of the prepared tin, making sure the layer is even. Bake in the preheated oven until lightly golden, 5 – 10 minutes. Remove from the oven and set aside to cool.
3-Place the 2 tsp gelatine powder in a small, microwave-safe bowl about the size of a teacup. Add the 65ml cold water. Set aside to soak for 1 minute. Once soaked, microwave in 10-second bursts until the gelatine has dissolved. Set aside.
4-In the bowl of a stand mixer with the paddle attachment, beat together the cottage cheese, condensed milk, 125ml strained fresh lime juice and lime zest until well mixed. Fold in the warm gelatine.
5-In a clean bowl under the stand mixer with the whisk attachment, whip the cream to stiff peak stage. Gently fold into the condensed milk mixture.
6-Pour the mixture over the cooled crust and refrigerate until set, at least 4 hours.
7-For the lime jelly, place the 1 tsp gelatine powder in a small, microwave-safe bowl about the size of a teacup. Add the 2 tbsp cold water. Set aside to soak for 1 minute. Once soaked, microwave in 10-second bursts until the gelatine has dissolved. Set aside.
8-Place 80ml (⅓ cup) fresh lime juice, 170ml water and 100g sugar into a small pot over medium heat. Stir until the sugar has dissolved. Add the gelatine, mix well, remove from the heat and set aside to cool.
9-Once the cheesecake has set for a minimum of 4 hours, remove from fridge and pour the cooled jelly mixture over. Return to the fridge for at least another 4 hours to set the jelly.
10-To serve, remove from fridge and, using a palette knife, loosen the sides of the cheesecake from the tin. Place on a serving plate and garnish with the fresh lime slices.