A fresh, summery cheesecake with lime, white chocolate and fresh strawberries.
Cheesecake is without doubt one of my favourite desserts – easy to make, and it tastes wonderful. There are so many variations, and you can always adapt it to the season and what is available. There is always a good reason to make a good cheesecake.
Lime cheesecake with white chocolate and strawberries
Recipe for a fresh cheesecake with lime, white chocolate and fresh strawberries.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 60 g almonds
- 125 g butter
Cream cheese filling
- 250 g full-fat cream cheese
- 300 ml whipping cream (38% fat)
- 100 g white chocolate
- 100 g icing sugar
- 3 1/2 leaves gelatine
- 2 limes, juice and finely grated zest – you will need about 75 ml of juice
You will also need
- Fresh strawberries and finely grated lime zest for the top
- 1 cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
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Method
Biscuit base
- Melt the butter in a saucepan.
- Blitz the biscuits to fine crumbs.
- Blitz or chop the almonds finely – they should keep a little texture.
- Mix the biscuit crumbs and almonds with the melted butter and stir well. Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring. If using a cake ring, place it on a chopping board with a piece of baking parchment underneath and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it down firmly so the whole base is covered and the mixture is tightly packed – this stops the base crumbling when you cut the cake.
- Chill in the fridge while you make the cream cheese filling.
Cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Melt the chocolate in the microwave or over a bain-marie and let it cool slightly – but not so much that it sets.
- Whip the cream to soft peaks – take care not to overwhip it.
- Stir the cream cheese together with the melted chocolate, icing sugar and finely grated lime zest. Stir until the filling is completely smooth and free of lumps.
- Fold the whipped cream into the filling, taking care not to knock the air out of it.
- Melt the soaked gelatine in a small saucepan over the very lowest heat – it only takes a few seconds, so keep an eye on it. Do not squeeze the gelatine before melting; the little water that clings to it makes the melting easier to control. Take the pan off the heat as soon as the gelatine has melted.
- Stir the lime juice into the gelatine – add a little at a time. Stir with a spoon until all the lime juice has been added – this way you ensure the gelatine does not form lumps when it is mixed into the filling.
- If the liquid is still on the warm side, also stir a couple of large spoonfuls of the filling into the gelatine and lime juice, and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cold enough to fold into the filling; if not, add another spoonful.
- Fold the gelatine and lime juice into the filling and stir gently until smooth. Taste and add more lime juice or zest if needed.
- Pour the filling over the biscuit base – spread it with a spoon if needed, and tap the tin gently on the worktop to knock out any air bubbles.
- Return the cake to the fridge and let it set for at least 3 hours – preferably overnight.
- Decorate the cake with fresh strawberries and finely grated lime zest.
Nutrition
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Super lækker sødeste Dianna ✨❤️✨
Hej Tina
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna
Hej,
Ville det være for meget hvis man lavede en gelé af lime og kom ovenpå? Ville den smage for meget af lime mon?
Hej Julie
Nej absolut ikke, det kan du sagtens gøre 🙂
Warm wishes, Dianna
Hi,
I have a question.
I am having guest over, however I will not be home 3 days prior to them coming. I won’t have time to make it on the day
Is it possible to make it 3 days before and freeze it?
If I freeze it will the texture change?
And how do I defrost it?
-From an amateur cook
Hi There
Yes you can freeze it, and it shouldn’t do anything to the texture 🙂
However – you can also make it 3 days ahead IF every ingrediens is fresh and not close to experience date.
Keep the cake in the ring, and cover with plastic wrap 🙂
Both ways will work 🙂
Hope you like it 🙂
Best regards
Dianna
Smager den hvide chokolade meget igennem? Kan man evt erstatte den med noget andet?
Hej Rikke
Nej det synes jeg slet ikke den gør, den runder blot desserten af.
Men du kan sagtens undlade 🙂
Warm wishes, Dianna
Lækker kage, kan jeg bruge mascapone i stedet for fløde ost
Tusind tak Lone:)
Det tænker jeg absolut at du kan. Pas på ikke at piske den for meget så den gryner 🙂
Warm wishes, Dianna
Det er en skøn dessert Kan den fryses?
Hej Vita
Tusind tak, hvor er det dejligt at høre:)
Du kan sagens fryse cheesecakes:)
Warm wishes, Dianna
Hejsa
Jeg lavede cheesecaken i går og den smagte skønt. I dag synes jeg dog ikke at smagen er så gennemtrængen som i går… Tænker at lave den til fødselsdag i næste uge og vil derfor høre om du ved hvorfor den mister lidt smag? Har nemlig ikke tid til at lave den samme dag som den skal serveres.
Hej Julie
Hvor er det dejligt at høre:)
Men det har jeg simpelthen aldrig hørt før, og heller ikke selv observeret, så det tør jeg simpelthen ikke svare på.
Hvis du venter med at befri kagen fra formen til den dag den skal serveres, så sikrer du i hvert fald at smagen er “kapslet inde”, men har som sagt ikke selv prøvet at kagen har mistet smag selvom der er taget hul på den:)
Warm wishes, Dianna
Hej.
Jeg ser at opskriften ikke indeholder æg, men i fremgangsmåden står der at de skal blandes i æggesnapsen…
Tænker at én af tingene må være en fejl?
Mvh Per
Hej Per
Ej det er da også en fejl, – jeg må have haft flere opskrifter på hjernen den dag 😉
Der skal ikke æg i, – der skulle have stået “når den røres sammen med ostecremen” – det er hermed rettet 🙂
TAK fordi du skrev det 🙂
Dbh Dianna
Hej. Hvordan får du lettest bagepapiret af bunden og bunden over på et fad, når kagen skal serveres?
Hej Lene
Jamen bunden er helt hård, – så du fjerner blot papiret ved at holde med den ene hånd under bunden, og den anden hånd fjerner du papiret med:) Den hverken knækker eller går i stykkets så det kan du roligt gøre:)
Warm wishes, Dianna