I’m writing this post with a big grin on my face. Because – DAMN!- that was one brilliant piece of cheesecake! The chocolate pastry is crumbly, buttery and sweet, and just like in a professional patisserie shop it has NO SOGGY BOTTOM. ( Mary Berry and Paul Hollywood would be so proud of me right now! ) The lime zest and juice provide a tangy punch to the sweetness of the chocolate crust and the richness of the cream cheese…
Oh yes, this lime and chocolate cheesecake is truly an example of tummy-rumbling, spirit-lifting perfection! So hell yeah, I am smiling right now. A bright, broad, beaming smile! Slightly goofy, I must say. But infectious nonetheless! I am 100% sure that at this very moment there is a faint smile across your face as well, dear reader!
Ha! Busted! 😉
So to all the smirkers out there, here is my recipe:
For the chocolate crust:
• 120gr plain flour
• 20gr cocoa powder
• ¼ tsp baking powder
• 50gr unsalted butter
• 50gr caster sugar
• 1 egg yolk
For the cheesecake filling:
• 350gr cream cheese (such as Philadelphia)
• 125ml double cream
• Zest and juice of 2 limes
• 4 eggs
• 150gr caster sugar
1. Preheat the oven to 150°C. Make the chocolate crust by mixing all the ingredients together until you get a sandy consistency. Press the mixture into the bottom of a greased spring-form cake tin and bake in the oven for 20 minutes.
2. Whisk the eggs and sugar together in a bowl until light and frothy.
3. Put the cream cheese and double cream into another bowl, add a pinch of salt and beat gently until you get a smooth consistency.
4. Add the egg mixture to the cream cheese mixture and stir until everything is incorporated. Then finally add the lime juice and zest.
5. Pour into the spring-form and bake in the oven for 1 hour 15 minutes. It should be set and golden brown on top but still have a slight wobble in the middle.
6. Take the tin from the oven and immediately remove the spring-form to avoid cracks.