Lemon Lime Ripple Cheesecake

Lemon Lime Ripple Cheesecake


250g arrowroot biscuits
1 fresh lime, juiced (rind finely grated)
1 fresh lemon, juiced (rind finely grated)
120g unsalted butter, melted
60ml (1/4 cup) cold water
3 tsp gelatine powder
2 x 250g pkts cream cheese at room temperature
2/3 cup castor sugar
2 tbls each of fresh lemon and lime juice
500ml (2 cups) thickened cream
2 egg whites
1/2 jar lemon curd – store bought or home made

  • Process the biscuits in a food processor until finely crushed. Add the butter, lemon and lime rind and process until well combined. Press the mixture firmly over the base and side of a 20cm spring-form pan. Cover with plastic, place in the fridge for 30 minutes to chill.
  • Use an electric beater to beat the cream cheese and sugar in a bowl, until smooth. Add the lemon juice and beat until combined. Put aside.
  • Place the cold water in a heatproof jug. Sprinkle in the gelatine. Place the jut in a saucepan of simmering water and stir the gelatine for 1 minute or until it has dissolved. Set aside for 5 minutes to cool slightly.
  • Use a clean electric beater to beat the egg whites in a separate bowl, until soft peaks form.
  • Stir the gelatine mixture into the cream cheese mixture until combined. Fold in the cream and egg whites.
  • Spoon half of the cheesecake mixture into the prepared pan. Then spoon half of the lemon curd. Gently use a fork to create a swirled effect. Repeat with the remaining cheesecake mixture and lemon curd.
  • Place cheesecake in the fridge for 3-4 hours or overnight, to set. 

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