Lime and Berry Cheesecake Tart
6Serves
MediumDifficulty
25 MINSPreparation
10 MINSCooking
This quick cheesecake offers all the satisfaction without the fuss. With a simple mix filling that skips gelatine, baking and waiting, you can dive right into enjoying it!
Ingredients
250g ginger nut biscuits
100g unsalted butter, melted
1/2 cup thickened cream
250g cream cheese, softened
1/2 cup caster sugar
2 teaspoon finely grated lime rind
2 tablespoons lime juice
2 egg whites
250g fresh mixed berries and cherries, or your favourite tropical fruits
icing sugar, for dusting
100g unsalted butter, melted
1/2 cup thickened cream
250g cream cheese, softened
1/2 cup caster sugar
2 teaspoon finely grated lime rind
2 tablespoons lime juice
2 egg whites
250g fresh mixed berries and cherries, or your favourite tropical fruits
icing sugar, for dusting
Method
- Blend or process biscuits to fine crumbs. Add melted butter and pulse until well combined. Press mixture evenly and firmly into a 35cm x12cm rectangular loose-based fluted tart tin. Place on oven tray and bake at 180°C (160°C fan-forced) for 10 minutes. Cool for about 15 minutes, then carefully remove from tin and cool completely.
- Beat cream until soft peaks form and set aside.
- Beat cream cheese, 1/3 cup of the sugar, lime rind and juice until smooth. Fold in the whipped cream.
- Beat egg white in a clean bowl until soft peaks form. Gradually add remaining sugar and beat until thick. Fold egg white mixture into cream cheese mixture in two batches.
- Spoon cheesecake mixture into cooled crumb base and refrigerate until serving time.
- Top with fresh fruit and dust with icing sugar just prior to serving.
Handy Tips
TIP: This tart can be made 3-4 hours before serving. Base can be made a day in advance.