Super yummy cheesecake for any occasion. It is very easy to make and it tastes just delicious! Super fluffy and refreshing summer taste. We had plenty of limes from our food forest and didn’t want to waste them so that is how the recipe evolved. Try it and you won’t regret it 🙂
Lemon Or Lime Cheesecake
Ingredients for the base:
- 150g bread crumbs
- 1 tbs raw sugar
- 1 tbs dessicated coconut
- 80g melted butter
Combine and press the mixture into the pan lined with baking paper. The loose-bottomed tart pan is best.
Preheat the oven to 160°C
Ingredients for the cheese cake:
- 500g cottage cheese (Coles or Woolworths are the best)
- 200g raw sugar
- 4 whole eggs plus 2 extra egg yolks (keep the egg whites for the topping)
- 1tbs corn starch
- 125ml lime or lemon juice
- finely grated rind of 1 lime or lemon
- a dash of vanilla essence (optional)
Process the cottage cheese with a stick blender until smooth, then gradually add all the remaining ingredients until just combined. Pour over the base and bake for about 30 minutes (the cheesecake should still have a slight wobble) Remove from the oven and set aside to cool slightly for about 15 minutes. Use the time to make the topping:
Ingredients for the topping:
- 2 egg whites
- 1/2 cup raw sugar or caster sugar
- 1 cup desiccated coconut
Place the egg whites in a clean and dry bowl, whisk until soft peaks form. Gradually add sugar and beat till thick and glossy. Fold in the coconut gently.
Carefully spread meringue over the cooled cheesecake. Return to the hot oven and bake for further 10 minutes or until very light golden and firm to touch.
Remove from the oven, cool down a little until safe to touch and place in fridge for at least 4 hours before you cut it.