Lime cheesecake
Cheesecakes
Sometime last summer, one of my grandmother’s neighbours stopped by to drop off this cake. Not only did it look absolutely perfect- covered with a thin layer of pâte brisée and dusted with just the right amount of icing sugar- but the taste was a revelation. <br /> <br />Creamy and light, it was not at all like my previous cheesecake experiments, all of which involved a large number of eggs and/or Philadelphia cheese. The subtle citrusy undertones were unexpected but felicitous, cutting right through the richness of the filling and bringing the taste up to the next level. <br /> <br />Lucky for me, my grandmother had already asked for the recipe which I’ve adapted here. The original calls for lemons, but I’ve replaced them with limes as I find they have a much more distinct and pleasant flavour. I’ve also replaced the quark with yoghurt. Feel free to experiment with things like fromage frais if you want- as long as the texture is roughly the same, it should work. <br /> <br />The recipe itself is quick and simple: the only thing that needs baking is the crust (once for the thicker base and once for the thinner top) in a 26cm springform. Add the filling, chill in the fridge overnight, sprinkle liberally with icing sugar and serve!
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