Sainsbury's Mascarpone & Lime cheesecake?!
Answers: Has anyone still got copy of the above SIMPLY TAKE recipe, over the years and a couple of house moves mine has got lost and my brain won't allow my to recall it. It was delicious
Lime and Mascarpone Cheesecake
serves 12
Ingredients
* 500g Mascarpone Cheese
* 125g Caster Sugar
* Juice of 6 Limes
* 4 Gelatine Leaves
* 500ml Double Cream
* 225g Digestive Biscuits
* 100g Butter, melted
* Cocoa Powder
Equipment
* 12 pudding basins/dariol moulds (3inch diameter)
* 2 large mixing bowls
* 1 small saucepan
In a large mixing bowl whisk the cheese, sugar, and lime juice together and bring to room temperature. Soak the gelatine leaves in water for 10 minutes.
Squeeze any excess water out of the leaves and then, in a saucepan over low heat, dissolve the gelatine in a small amount of the cheese mixture. When the gelatine is completely dissolved whisk it back into the cheese mixture.
Allow the mixture to cool in a fridge for 30 minutes then check it regularly until it starts to set. Whip the cream to just firm peaks, add to the cheese mixture and stir well to incorporate. Pour into the dariol moulds leaving about a ? inch gap from the rim of the mould and place in a fridge to set.
Blend the biscuits in a food processor and then slowly add the melted butter. The biscuit crumbs should stick together when pressed between finger and thumb. Making sure the cheese mixture is completely set, pack the biscuit crumbs down into the top of the moulds until they are flush with the rim. Store in the fridge until needed.
When needed, dip the moulds into boiling water for 10 seconds to loosen the cheese mixture. Turn the mould over onto the centre of a pudding plate and gently shake so that the pudding drops out of the mould. Finally dust the cheesecake with some cocoa powder and serve.
A velvety-smooth, refreshing cake. If you prefer lemon, just substitute it for the lime. 1/2 c. walnuts, very finely chopped 1/3 c. shortening or butter-flavor shortening 3/4 tsp. ground cinnamon 3 med.-sized limes 2 (8 oz.) pkgs. cream cheese, softened 4 lg. eggs 1 (16 oz.) container sour cream 1 1/4 c. sugar 1 tsp. vanilla extract 1/2 tsp. salt Lime slices for garnish
Early in day or day ahead:
If using graham crackers, place them in sturdy plastic bag and roll into fine crumbs with rolling pin.
Preheat oven to 350 degrees. In 9x2 1/2 inch springform pan, with hand, mix graham cracker crumbs, chopped walnuts, shortening, and cinnamon until well blended. Press mixture onto bottom and 1 1/2 inches up side of pan; set aside.
Grate 1 tablespoon peel and squeeze 1/3 cup juice from limes; set grated peel and juice aside. In large bowl with mixer at medium speed, beat cream cheese and eggs until smooth. With mixer at low speed, beat in sour cream, sugar, vanilla extract, salt, lime juice, and grated lime peel until well blended. Pour cream cheese mixture into graham cracker crust.
Bake cheesecake 50 minutes. (Center of cheesecake may appear loose.) Cool cheesecake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled. To serve, carefully remove side of pan; garnish with lime slices. Makes 16 servings.
Each serving: About 325 calories, 24 g fat, 97 mg. cholesterol, 205 mg sodium.