Refreshing Lime Mousse Cheesecake
Ingredients
200 g digestive biscuits
100 g melted butter
400 g cream cheese
200 ml foaming cream
200 g rock sugar
100 ml lime juice
Peel of 2 limes
10 g gelatin powder
50 ml cold water
2 egg whites
Lime slices and mint leaves (for garnish)
Preparation method
Crush the cookies into a powder. Mix with the melted butter, then press the mixture into the bottom of a springform pan. Refrigerate 20 minutes.
In a bowl, beat the cream cheese and rock sugar until smooth. Add the whipped cream and lime juice and mix well.
Dissolve the gelatin in cold water and let it sit for 5 minutes. Then heat on low heat until completely dissolved. Add the dissolved gelatin to the cream cheese and lime mixture and mix well.
In a separate bowl, beat egg whites until firm. Pour the egg whites into the cream cheese mixture in a surrounding fashion.
Pour the mixture over the cookie base and smooth the surface. Place in the refrigerator for at least 4 hours, or until set.
Garnish with lime slices and mint leaves before serving. Enjoy chilled.
Prep Time: 25 Minutes | Cook Time: Refrigerate 4 Hours | Total Time: 4 Hours 25 Minutes
Calories: 350 kcal | Serving: 8 people
Corn starch pudding
Ingredients
-150 g of butter
-150 g of sugar
-3 eggs
-1 teaspoon vanilla extract
-180 g cornstarch
-1 teaspoon baking powder
Preparation
Preheat oven to 180 º C.
Cream together the butter and sugar well.
Add the eggs and vanilla extract one by one, mixing well after each addition.
Add the cornmeal and baking powder and stir until well combined.
Pour the mixture into a buttered 20 cm cake tin and bake until poked dry with a toothpick, about 40 minutes.
Irish Cream Caramel Cheesecake
Ingredients
Dough skin
8 oz Chocolate Graham Cookies
3 tablespoons caster sugar
7 tbsp unsalted butter, melted
Stuffing
4 packs (8 oz) room temperature cream cheese
A pinch of salt
1 ⁄ 4 cup caster sugar
3 tbsp Baileys Irish Cream
1 tablespoon pure vanilla extract
1 ⁄ 2 cup sour cream
4 large eggs, room temperature
Caramel sugar
Caramel sauce (link to the recipe is in the original instructions).
Production instructions
1. Prepare the oven and pan:
Preheat oven to 190 °C (375 ° F).
Line large sheets of tin foil inside and outside a 10-inch spring-form baking pan to prevent water leaks during the water bath.
2. Make the dough:
Crush the chocolate chips into fine crumbs with a rolling pin in a food processor or airtight bag.
Add caster sugar and melted butter to the crumbs and mix well.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes until the dough is set. Remove from oven and let cool.
3. Prepare the filling:
Boil water in a kettle (will be used for a water bath later).
In an electric mixer bowl fitted with a paddle attachment, beat the cream cheese on high speed until smooth and lump-free, about 1 minute.
Add sugar, salt, vanilla extract, sour cream and Baileys Irish cream. Mix on medium speed until well combined.
Turn the mixing speed to low, add the eggs one by one and beat until well combined. Be careful not to over-stir or it will cause cracks.
Pour the cream cheese mixture into the cooled crust.
4. Bake cheesecake:
Place the springform pan in a larger pan (such as a turkey baking pan).
Pour the boiling water into the larger pan at a level of about 1 ⁄ 3 of the side of the springform pan.
Bake the cheesecake until set but still shaky in the center, about 1 hour (cooking time varies depending on altitude; about 40 minutes if at sea level).
Turn off the oven and open the door a bit. Allow the cheesecake to cool in the oven for about 1 hour to avoid cracks from sudden temperature changes.
5. Relax Cheesecake:
Remove the cheesecake from the tin and let it cool on the counter to room temperature for at least 1 hour.
Place the cheesecake in the refrigerator overnight to relax completely.
6. Prepare caramel
Make the caramel sauce according to your favorite recipe. Allow to cool completely before using.
7. Assemble the cheesecake:
Using a knife, pour the cooled caramel sauce over the cooled and smooth cheesecake surface.
Place in the refrigerator for another hour and a half to set the caramel.
8. Serve:
Carefully tear off the outer paper of the cheesecake, then remove the spring ring.
Gently peel off the paper from the sides and move the cheesecake to a plate or saucer.
Number of people served: 12
Preparation time: 30 minutes
Cooking Time: 1 hour
Total time: 1 hour 30 minutes
