Baked lime cheesecake with rum cream

Serves: 4 (scaled from 4)


3 lime
50 g butter
200 ml double cream
2 egg
1 tbsp plain flour
100 g caster sugar
8 digestive biscuits
300 g mascarpone cheese
100 g ricotta cheese
40 g desiccated coconut
1 vanilla pod
1 tbsp icing sugar
4 tbsp dark rum


Preheat oven to 180. Mix biscuits into melted butter. Place 10cm chefs rings onto a baking sheet and press in the mix. Combine cheeses, flour, caster sugar, coconut, lime juice and zest, eggs and seed from vanilla pod. Whisk until blended. Pour onto biscuit base, bake 20 mins. Leave to cool in oven. For rum cream: combine cream, icing sugar, rum. Whisk to soft peaks. Make strands of zest from an extra lime. Use to garnish over cream on top of cheesecakes.


Extra lime needed for strands to garnish.

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