Creamy Lime Cheesecake
Cooking time45 minutes
Prep time30 minutes
Servings10 portions
Ingredients
- For this recipe you can use Stork Tub or Stork Packet.
- 55g (2oz) Stork packet
- 175g (6oz) macaroon biscuits, crushed
- 225g (8oz) light cream cheese
- 25g (1oz) caster sugar
- 1 medium egg, separated
- 75ml (2½fl oz) double cream
- ½ finely grated rind of lime
- 15g (½oz) sultanas
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat your oven to 180°C, 350°F, or gas mark 4.
- Then gently melt the Stork, add the crushed biscuits and stir together.
- Tip the mixture into a shallow pie dish and press it down.
- Pop the cream cheese, sugar, egg yolk, cream and lime into a mixing bowl and beat together until smooth.
- Fold in the sultanas.
- Whisk the egg white until stiff and gently fold in.
- Pour the mixture on top of the biscuit base.
- Bake for 40 â 45 minutes.
- Pull it out of the oven and leave it to cool.
