Gluten-Free Lemon And Lime Cheesecake Recipe
This Gluten Free Lemon and Lime Cheesecake is very rich and indulgent, a lovely way to finish off a summer BBQ party.
Equipment
- 20cm (8-inch) round cake tin (removable bottom)
- Saucepan
- Mixing Bowl
Ingredients
- 200 g Gluten-free digestive biscuits
- 100 g Melted butter
- 300 g Tub of cream cheese
- 450 g Tin of condensed milk
- Juice and zest of 1 lemon
- Juice and zest of 1/2 lime
Instructions
- Crush the digestive biscuits into crumbs and mix with the melted butter.
- Push the crumb mixture into a 20cm (8inch) round cake tin. I use one with a removable bottom.
- The mixture should resemble wet sand. Leave to set for about an hour in the fridge.
- Mix together the cream cheese and condensed milk.
- Zest and juice both the lemon and half lime add to cream cheese mixture. Hold some of the zest back.
- Add cream mixture to the biscuit base.
- Decorate with the rest of the lemon and lime zest.
- Put the cheesecake into the fridge for a further hour or until it has set.
- I serve my cheesecake with blueberries.
Nutrition
Calories: 500kcalCarbohydrates: 27gProtein: 7gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 120mgSodium: 391mgPotassium: 183mgFiber: 1gSugar: 14gVitamin A: 1210IUCalcium: 145mgIron: 0.1mg
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