Lime Cheesecake with Fresh Raspberries and Redcurra

Name: Lime Cheesecake with Fresh Raspberries and Redcurrants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. St Ivel Gold Light; 6 oz. reduced-fat digestive biscuits, crushed; 1 tsp. ground mixed spice; 1 tbsp. powdered gelatine; 8 oz. cottage cheese, sieved; 2 limes, juice of and rind finely grated; 2/3 cup reduced-fat double cream; 4 oz. caster sugar; 2 eggs, separated; 2 tbsp. plain fromage frais; 4 oz. fresh raspberries; 2 to 3 sprigs fresh redcurrants; Mint leaves, to decorate

Servings: persons

3 oz. St Ivel Gold Light
6 oz. reduced-fat digestive biscuits, crushed
1 tsp. ground mixed spice
1 tbsp. powdered gelatine
8 oz. cottage cheese, sieved
2 limes, juice of and rind finely grated
2/3 cup reduced-fat double cream
4 oz. caster sugar
2 eggs, separated
2 tbsp. plain fromage frais
4 oz. fresh raspberries
2 to 3 sprigs fresh redcurrants
Mint leaves, to decorate

1
Place the St Ivel Gold Light in a saucepan and heat gently until melted.
2
Remove the pan from the heat and stir in the crushed biscuits and spice and mix well.
3
Press into the base of a 20-cm.
4
(8-in.)
5
loose-bottomed cake tin.
6
Chill in the refrigerator for 30 minutes.
7
Sprinkle the gelatine over 45 ml.
8
(3 tbsp.)
9
water in a bowl and leave to soak for a few minutes.
10
Place the bowl over a pan of simmering water and stir until the gelatine has dissolved.
11
Set aside to cool.
12
Place the sieved cottage cheese, lime rind and juice, cream, sugar and egg yolks in a blender or food processor and blend until smooth and throughly mixed.
13
Add the cooled gelatine and blend until well mixed.
14
Whisk the egg whites until stiff, then fold carefully into the lime mixture.
15
Pour over the biscuit base and level the surface.
16
Chill in the refrigerator for several hours until firm and set.
17
Carefully remove the cheesecake from the tin and place it on a serving plate.
18
Swirl the fromage frais over the surface of the cheesecake and decorate with fresh raspberries, redcurrants and mint leaves before serving.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 oz. St Ivel Gold Light, 6 oz. reduced-fat digestive biscuits, crushed, 1 tsp. ground mixed spice, 1 tbsp. powdered gelatine, and more.

Yes, Lime Cheesecake with Fresh Raspberries and Redcurrants falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lime Cheesecake with Fresh Raspberries and Redcurrants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions