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Limey Cheesecake
Preparation info
- Difficulty
Easy
Appears in
Published 1998
This version comes from a friend of Hettie (who works with me), who in turn works for the Nestlé home economics team. Here, cream is used in place of the eggs, and it’s not cooked. In some ways, I suppose, it’s more like a light, limey cheesecake – and extraordinarily easy to make.
Ingredients
For the base
- as above
Method
Make your biscuit base and chill it as above, then make the filling. You do this simply by (electrically) whisking all the ingredients together in a large bowl till thick and creamy. Pour into the lined tin and chill in the fridge for a further 30 minutes or until set.