Scoff | No-Bake Lime Cheesecake With Popping Candy Crumb | Winter Warmers 3 @ScoffTV | Uploaded February 2015 | Updated October 2024, 10 hours ago.
Masterchef runner up Jack Lucas is back with his tasty Winter Warmers series and in this episode he shows you how to prepare this beautiful lime cheesecake that involves no cooking time!
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INGREDIENTS:
300 ml Double Cream
3 tbsp icing Sugar
250 g Soft Cream Cheese
1 Lime zest and Juice
1 tbsp Vanilla Bean Paste
8 Digestive Biscuits
6 tbsp Caster Sugar
75 g Butter
2 tbsp Popping Candy
Mint Leaves to Garnish
100 g Blueberries
100 g Strawberries
50 g Blackberries
3 tbsp Sugar
2 tbsp Creme de Cassis
STEP 1: BASE OF CHEESECAKE
Firstly, prepare the popping candy crumb. Similarly to how you would make a base to any normal cheesecake, crush up the digestives into fine crumbs either with a rolling pin in a bag or with a food processor. Place the sugar in to the pan over a medium heat and leave it until it begins to form a caramel. Add in the butter, followed by the biscuit crumbs and mix through. Set aside on a plate to cool before bashing up again.
STEP 2: FRUIT COULIS
For the fruit coulis, again melt the sugar in a pan over a high heat until it forms a caramel. Add in the mixed fruit, along with a generous splash of crème de cassis and transfer to a bowl to cool.
STEP 3: CHEESECAKE
Finally, for the cheesecake, place the cream cheese in one bowl with the icing sugar and beat together to loosen the mix. In a separate bowl, whisk the cream with the vanilla paste until it forms soft peaks with the lime zest and add to the cream cheese mix. Add in a squeeze of lime juice and that’s all there is to it!
STEP 4: FINISH AND SERVE
To serve, place a sprinkling of breadcrumbs along the plate and a good pinch of popping candy on top. Dip a hot spoon into the cheesecake mix, turning slightly as you do so, to form an oval shape – this is called a quenelle. Place two of these on top of the crumb mix and serve with some of the fruit coulis.
Masterchef runner up Jack Lucas is back with his tasty Winter Warmers series and in this episode he shows you how to prepare this beautiful lime cheesecake that involves no cooking time!
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/no-cook-lime-cheesecake-with-popping-candy-crumble
INGREDIENTS:
300 ml Double Cream
3 tbsp icing Sugar
250 g Soft Cream Cheese
1 Lime zest and Juice
1 tbsp Vanilla Bean Paste
8 Digestive Biscuits
6 tbsp Caster Sugar
75 g Butter
2 tbsp Popping Candy
Mint Leaves to Garnish
100 g Blueberries
100 g Strawberries
50 g Blackberries
3 tbsp Sugar
2 tbsp Creme de Cassis
STEP 1: BASE OF CHEESECAKE
Firstly, prepare the popping candy crumb. Similarly to how you would make a base to any normal cheesecake, crush up the digestives into fine crumbs either with a rolling pin in a bag or with a food processor. Place the sugar in to the pan over a medium heat and leave it until it begins to form a caramel. Add in the butter, followed by the biscuit crumbs and mix through. Set aside on a plate to cool before bashing up again.
STEP 2: FRUIT COULIS
For the fruit coulis, again melt the sugar in a pan over a high heat until it forms a caramel. Add in the mixed fruit, along with a generous splash of crème de cassis and transfer to a bowl to cool.
STEP 3: CHEESECAKE
Finally, for the cheesecake, place the cream cheese in one bowl with the icing sugar and beat together to loosen the mix. In a separate bowl, whisk the cream with the vanilla paste until it forms soft peaks with the lime zest and add to the cream cheese mix. Add in a squeeze of lime juice and that’s all there is to it!
STEP 4: FINISH AND SERVE
To serve, place a sprinkling of breadcrumbs along the plate and a good pinch of popping candy on top. Dip a hot spoon into the cheesecake mix, turning slightly as you do so, to form an oval shape – this is called a quenelle. Place two of these on top of the crumb mix and serve with some of the fruit coulis.
