Mascarpone and Lime Cheesecake
Ingredients
- 200 gr. (7 oz.) ginger nut biscuits
- 50 gr. (2 oz.) butter, melted
- 2 x 250 gr. (9 oz.) tubs mascarpone cheese
- 40 gr. (1½ oz.) icing sugar, sifted
- 2 limes, finely grated zest and juice
- 50 gr. (2 oz.) deluxe dark
- chocolate
- 50 gr. (2 oz.) caster sugar
- a few grapes
- Use 300 gr. (10½ gr.) ginger nut biscuits
- and 110 gr. (4 oz.) melted butter for the base
- but use the same amounts for the filling & one
- extra lime zest for decoration.
- Decorate with kiwi fruit and sprinkle with
- grated lime zest
- 18 cm. (7") loose-bottomed cake tin - smaller size
- 23 cm. (9") loose-bottomed cake tin - larger size (small photo)
Method
Mix together the crushed biscuits and melted butter and press into the base of an 18 cm. (7") or 23 cm. (9") loose-bottomed cake tin.
Place the mascarpone cheese, icing sugar, lime zest and juice in a bowl and beat together, being careful not to overeat. Spread over the biscuit base and chill for 30 minutes.
To decorate, melt chocolate. Wash and pat dry fresh rose leaves. Pull underside of the leaves along the melted chocolate until coated. Allow leaves to dry, coated side up. Meanwhile, frost the grapes, dip in water, shake off excess and coat with caster sugar.
Carefully peel away each rose leaf, starting at the stem and arrange with the grapes on top of the cheesecake.
Alternatively, use ready-made chocolate leaves, grated chocolate or curls made with a peeler or Cadbury’s flake, crumbled.
