Sometimes when you’ve gorged on so many rich flavours or on other times when you just want a change of piquancy, that’s when the No Bake Lime Cheese Cake comes to your rescue. The hint of tanginess cleanses your palate and leaves it fresh and clean.
Serves: 4 Persons
Prep. Time: 30 Mins
[ Standard Measure : 1 cup = 250 ml ]
- Cream Cheese – 150 gms
- Icing Sugar – ⅓ cup
- Milk Cream – ⅓ cup
- Lime Juice – 20 ml
- Yellow Food Colour – a drop (optional)
- Lemon Zest – a little (optional)
- For the Base:
- Butter Cookies – 75 gms
- Butter (melted) – 20 gms
Step 1: Take a 3 ½ inch round ring mould and lightly grease it with butter. Cover one side with foil and keep aside.
Step 2: Crush the butter biscuits and mix in the melted butter. Spread this on the base of the ring mould. Press lightly. Refrigerate for 15 to 30 minutes.
Step 3: Take the cream cheese in a bowl and whisk it with an electric beater for a minute. Add the icing sugar and whisk for a further 30 seconds.
Step 4: Next add the milk cream and continue whisking for a minute. As the mixture thickens and becomes a bit fluffy, add the lime juice and whisk for another few seconds. Finally add the food colour, if using, and whisk for a few more seconds till thick.
Step 5: Spread the cream cheese into the ring mould and refrigerate for at least 6 hours. Later, run a knife around the sides of the mould using light hand and demould. Sprinkle some lemon zest and serve chilled.