Chocolate and Lime Cheesecake

My parents had friends for dinner so I offered to bake the dessert mainly because I like to bake rather than a desire to be helpful…We settled on a baked chocolate and lime cheesecake from the Hummingbird Bakery’s Cake Days. This is a book I really enjoy baking recipes from as they turn out perfect every time. I am happy to report that this cheesecake was no different! It was incredibly easy to make and although it suggested to use a bain-marie whilst for the baking of the cheesecake I decided not to as I have had bad experiences using this method in the past so I haven’t included this step. I also consulted a recipe by Ainsley Harriott regarding the cooking section as he makes a fantastic baked cheesecake.



Chocolate and Lime Cheesecake

For the biscuit base

  • 250g double chocolate chip cookies
  • 100g unsalted butter, melted

For the cheesecake topping

  • 800g full-fat cream cheese
  • 150g caster sugar
  • 2 large eggs
  • zest and juice of 6 limes, plus zest of 1 extra lime to decorate
  • 20g dark chocolate, grated

One 20cm diameter spring-form cake tin

First line the cake tin with baking parchment, then blitz the cookies into a rough crumb in a food processor with the blade attachment.

Tip the cookie crumbs into a bowl, add the melted butter, add the melted butter and mix together with a spoon. Pour the mixture into the prepared cake tin, pressing the crumbs firmly into the base of the tin using the spoon, then place in the fridge to chill and set for 20 minutes.

In the meantime, preheat the oven to 160C and make the cheesecake topping.

Using a hand-held electric whisk mix the cream cheese on a medium speed until smooth. Add the sugar and beat until combined, then break in the eggs one at a time, mixing well after each egg. Scrape down the sides of the bowl after each addition to make sure all the ingredients are evenly incorporated. Lastly, add the lime juice and zest and mix in well.

Pour the cream cheese mixture on to the set cookie base and place on a baking tray.

Place the cheesecake in the oven and bake for 30-40 minutes or until it has set and has only a slight wobble in the centre (this is where Ainsley states that it is fine for your cheesecake to be quite wobbly as it will set as it cools). Allow it to cool in the oven and then place in the fridge. Remove from the spring-form tin. Sprinkle with the grated lime zest and grated chocolate.


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