Lime Yoghurt Cheesecake

Think how refreshing lime and yoghurt can be on a hot day. Combine the two in a cheesecake and this is it, or almost.  This recipe is inspired from a recipe given to me by a Japanese flatmate in Bondi Beach years ago! I have changed it to adapt to what I had available handy when I made it as it was cot planned at all.

 

You need to make it a day ahead.  You will need a 20 cm diameter springform mould.  This recipe is quite versatile and you an adapt it to your taste (more or less lime, less sugar, another coulis, more yogurt and less cream, a pistachio crumb base…). I did not make the coulis on purpose, it is more like I was trying to empty the freezer and I had a container of frozen strawberry coulis in my freezer.

Serves 8

Preparation – 20 min

Settling in fridge – 15 h +

Ingredients:

The base

• 100 g of lady’s finger biscuits (also called savoiardi – the same as for tiramisu)
• 70 g of butter – soft
• 1/2 teaspoon of salt
• no need for sugar, there is already some in the biscuits, it is sufficient

The top

• 5 g of powder gelatin (1 heaped teaspoon)
• 4 limes
• 60 g caster sugar
• 250 g yogurt
• 150 mL of cream
• 1 cup of milk
  

  Method:

1. Grate the limes, squeeze the juice.
2. Heat up 1 cup of milk (don’t boil) and dissolved the powdered getatin in it (let it dissolved then stir until fully dissolved).
3. In a large bowl, combine yogurt, cream, lime, sugar, lime rind.
4. Add milk with gelatin and remaining milk to the mix.  Cool down at room temperature.
5. In the meanwhile, butter and line with baking paper the bottom of your tin making sure the baking paper sticks out between the base and wall of the tin (it helps when removing the cheesecake, feel free to use another method if you prefer),
6. Using a food processor, bring the lady finger biscuits to crumbs, mix with the soft butter and the salt.
7. Spread all over the base and with your hand press firmly to form a uniform base for your cheesecake. No walls needed here.
8. Pour the liquid mix in the tin.
9. Cover with cell wrap and place in the fridge for a minimum of 12 hours.
10. Before serving, unmould and place the cheesecake in a large serving dish.  Spoon a couple of spoons of the coulis on the top then gently pour around the cake the bright coloured coulis.  Add further lime rind (optional).