This cheesecake recipe is easy to make without the need for an oven. Just stir it up and refrigerate it. It melts in your mouth, delicate and fragrant. Add about 70 grams of digestive biscuits into a piping bag and crush the biscuits to crumbs. Melt 20 grams of unsalted butter then pour into the piping bag with the biscuits and mix them together. Divide the biscuits into 8 cupcake liners then press them well in the liners and store them in the fridge.
Into a mixing bowl, add chilled cream cheese and microwave it for 30 seconds then whisk it until smooth and light. Add 60 grams of sugar in two batches while whisking it in until combined then add 5 grams of unsalted butter and mix it in until incorporated. Add 90 ml of whipping cream and stir it in well until smooth. Zest the skin of two small limes into the cream cheese mixture then squeeze the lime juice and combine that into the mixture.
Soak about 6 grams of gelatin sheet in ice water for about 10 minutes and set it aside. Into a different bowl, add 100ml of milk and add 4 mint leaves then microwave it for 30 seconds. Once the gelatin has soaked enough and softened, remove it from the cold water add it to the milk and stir it in until combined. Add the milk to the cream cheese mixture and continue whisking it until everything is combined.
Remove the chilled cupcake liners from the fridge and pour the cream cheese mixture into the liners then cover them with foil and refrigerate for at least 4 hours. After chilling, remove from the fridge tear the liners and plate the cheesecake. Finish them by zesting the top with more lime and serve.
Ingredients;
- Digestive/ Marie Biscuits 70g
- Unsalted Butter 20g
- Cream Cheese 180g
- Sugar 60g
- Unsalted Butter 5g
- Whipping Cream 90ml
- Zest of 2 limes
- Lime Juice 30ml
- Gelatin Sheet 6g
- Milk 100ml
- Mint leaf 3 pieces