Lite Lime Cheesecake

This is an adaptation of a no-bake lime cheesecake from australian table magazine. i love these type of cheescakes, and with this one, you don't have to worry about the crumb crust staying to the sides of the pan, because it's a bottom-only crusted cheesecake. makes life just a little bit easier. always nice. You could substitute cottage cheese for the ricotta, if you blend it a little. Cooking time doesn't include chill time.

Steps

Grease a round 18cm springform pan and line base with non-stick baking paper.

Blend biscuit crumbs and butter until combined.

Using fingers , spread evenly over greased pan and press down firmly.

Chill.

Wprinkle gelatine over 1 tbsp water in a small heatproof jug.

Stand jug in a medium sauceepan of simmering water.

Stir constantly until gelatine dissolves.

Keep warm.

Combine lime juice and sugar in a small saucepan.

Stir on medium heat , without boiling until sugar dissolves , then bring to a gentle boil.

Reduce heat and simmer for 1 minute.

Keep hot.

Meanwhile , beat cheeses and lime peel in medium bowl with electric mixer until smooth.

In separate bowl , beat eggwhite with an electric mixer to soft peak stage.

With motor running , gradually add hot sugar syrup.

Whisk eggwhite mixture and slightly warm gelatine mixture into cheese mixture until well combined.

Pour over biscuit base in prepared pan.

Cover and chill 2 hours until set.

Serve with whipped cream and lim.

Ingredients

digestive biscuits, butter, gelatin powder, fresh lime juice, sugar, low-fat ricotta, low-fat cream cheese, lime peel, egg whites, limes