Lime Cheesecake Slice

Lime Cheesecake Slice

My other half loves cheesecakes but they can be a little rich and heavy.   This version, however, is light and fresh, and great way to use up the excess limes in the garden.  

Base

200g butter

3/4 cup of brown sugar

2 tblsp golden syrup

11/2 tsp baking powder

2 tsp ground ginger

1 cup coconut flour

3/4 cup desiccated coconut

1 1/2 cups ground almonds

Preheat oven to 160C fan bake and line a 30cm x 22cm slice tin with baking paper

Melt the butter, sugar and golden syrup over a medium heat, stirring to combine.  When melted remove from heat. Add the dry ingredients and stir to combine.

Press the mixture into the prepared tin, and bake for 15 mins.  Remove from oven and leave to cool to room temperature.

Topping

250g cream cheese

395g can sweetened condensed milk

2 tsp gelatin

2 tblsp water

1/2 cup cream

1/4 cup lime juice

2 tsp finely grated lime juice

Beat cream cheese and condensed milk until smooth.

Sprinkle gelatin over water and leave to swell for around 5 minutes.  Once swollen heat gently until smooth and gelatin is dissolved.

Beat cream, lime juice and zest in to cream cheese mixture, and then stir in gelatin.

Pour filling over cooled base and chill in the fridge for at least 3 hours before cutting.