This month’s We Should Cocoa Challenge is hosted by Chele over at Chocolate Teapot and she decided that lime would be this month’s magic ingredient. I had lots of ideas, including a lime flavoured chocolate cake with lime buttercream, (which sounds so delicious I think I might just make it yet), but yesterday was my turn to make Sunday lunch and I fancied making a cheesecake. I used a similar recipe to the successful cherry cheesecake Mr OC made not so long ago, but added plenty of grated rind and juice of lime. The chocolate has taken a bit of a back seat just making a cameo appearance in the crust and a light grating on the top. The reason for this is that my folks are not big fans of chocolate (how I manage to be their daughter I am not sure!). But the presence of chocolate just about shines through.
This time I cooked the crumb base, but it is not really necessary. I did it this time because I used Hob Nobs and I thought the oats might make a sort of flapjack base. I was right.
This cheesecake is zingy and refreshing and makes a lovely end to a roast dinner. You could say it is a light dessert, but that is then counteracted if you follow it up with a serving of apple crumble and then a serving of crème caramel – oops! Oh well, it was a Sunday.
200g chocolate coated biscuits ( I used chocolate Hob Nobs)
100g butter, softened
400g cream cheese, at room temperature
50g icing sugar
finely grated zest and juice of 2 limes
300ml double cream
To decorate – the finely grated rind of 1 lime and some finely grated chocolate
Place the biscuits into a food processor and whizz until crumbs. Add the butter and whizz again until well mixed. (If you don’t have a food processor then place the biscuits into a food bag and bash with a rolling pin or a can. Melt the butter in a small pan and add the biscuit crumbs and mix well. )
Press the crumbs into a 20cm springform tin, making sure they are well pressed down. Now you can leave it like this or you can bake it in a preheated oven at 180 °c, gas mark 4 for 6-8 minutes until lightly golden. Leave to go cold.
In a large bowl mix together the cream cheese, icing sugar and the rind and juice of 2 limes. In another bowl lightly whip the double cream and then combine with the rest of the ingredients. Spread this over the crumb base, levelling with a palette knife. Place in the fridge until you are ready to serve. When you are ready to serve grate over the rind of one more lime and a chunk of chocolate.