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Pine lime splice cheesecake recipe
Pine lime splice cheesecake recipe
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Prep Time:
300 minutes
Cook Time:
Total Time:
300 minutes
Summer Splice Pine Lime Ice Cream Jelly Cheesecake: A refreshing twist on a classic treat, ideal for any gathering.
Ingredients:
  • 200g butternut snap cookies
  • 100g butter, melted
  • 30.00 gm boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 1 tsp finely grated lime rind, plus extra zest, to serve
  • 300ml thickened cream, whipped
  • 9g packet lite pineapple jelly
  • 200g fresh pineapple, peeled, cut into small wedges
  • 62.50 ml fresh mint leaves
Instructions:
  • Prepare a round springform pan by greasing it and lining the base and sides with baking paper. In a food processor, finely chop the biscuits, then add butter and process until combined. Press the mixture evenly into the base of the pan using the back of a spoon. Chill in the refrigerator for 30 minutes until set.
  • First, pour boiling water into a small bowl, then sprinkle gelatine over it and stir until dissolved. Let it cool slightly. In the meantime, use an electric mixer to beat cream cheese, sugar, and lime rind until smooth (2 to 3 minutes). Incorporate the gelatine mixture into the cream cheese mixture, then gently fold in the whipped cream. Spread the mixture over the biscuit base, ensuring a smooth surface. Refrigerate for 2 hours or until set.
  • Prepare the jelly according to the packet instructions and allow it to cool to room temperature.
  • Drizzle jelly gently over the spoon onto the cheesecake. Chill in the fridge for 2 hours or until firm.
  • Transfer the cake onto a serving plate and garnish with pineapple wedges, fresh mint leaves, and a sprinkle of extra lime zest before serving.

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