Tahitian Lime Cheesecake
SHOTT is crafted
in New Zealand

Tahitian Lime Cheesecake

This gorgeous tangy cheesecake is perfect when your short on time.  

  • Dessert
  • Easy

Ingredients

  • 30mL SHOTT Tahitian Lime
  • 10 Digestive Biscuits
  • 75g Melted Butter
  • 1 Tablespoon Clear Honey
  • 700g Mascarpone Cheese
  • 1 Lemon Juice and Zest
  • 1 Lime Juice and Zest
  • 200g Caster Sugar
  • Garnish: A Sprig of Mint and Fresh Fruit

Method

  1. Brush the bottom of a 23cm spring form cake tin with some melted butter and place a sheet of grease-proof paper in the base.
  2. Crush the biscuits and tip them into a bowl.
  3. Add the melted butter and honey to the crushed biscuits and stir until combined.
  4. Tip the mixture into the bottom of the cake tin and press flat.
  5. Place biscuit base in the refrigerator to set.
  6. Mix the mascarpone cheese, lemon and lime juice, lemon and lime zest, SHOTT Tahitian Lime and castor sugar together in a bowl until just combined (over stirring can cause the mixture to split).
  7. Taste the mixture and add a little more sugar, to taste.
  8. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in fridge for a minimum of 2 hours.
  9. When ready to serve, release the sides of the tin and ease out the cheesecake.
  10. Decorate the cheesecake with fresh fruits and some mint leaves.

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