This is a lovely tart and tangy torte, easy to make and no baking required! I always take it to parties and potlucks and everyone wants the recipe, so here it is!
2 cups gingernut biscuit crumbs
2 tablespoons white sugar
5 tablespoons melted butter
1 teaspoon gelatine
2/3 cup (160ml) lime juice
2 1/2 cups (590ml) thickened cream, divided
250g white chocolate, chopped
670g cream cheese, softened
1 cup (200g) white sugar
2 tablespoons grated lime zest
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Directions Preparation:45min › Extra time:8hours chilling › Ready in:8hours45min
Base: Combine biscuit crumbs and sugar in a large bowl. Pour in melted butter and mix thoroughly. Press into the bottom and 3cm up the sides of a 23cm springform cake tin.
Cheesecake: Sprinkle the gelatine over the lime juice in a small bowl and set aside to soften. Bring 1/2 cup of cream to a simmer in a heavy saucepan. Remove from heat and stir in the white chocolate until melted. Mix the gelatine into the chocolate until well combined; set aside to cool. Beat remaining 2 cups of cream to stiff peaks in a large bowl and set aside.
Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend chocolate mixture into cream cheese then mix in lime zest. Fold the whipped cream into the cream cheese mixture and pour into prepared crust. Cover and refrigerate overnight.