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Rose's Lime Cheesecake
Rose's Lime Cheesecake

Rose's Lime Cheesecake

7 Review(s)
Cook Minutes 3-4 hours 20 minutes
Prep : 20 minutes Cook: 3-4 hours
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Whip up this easy lime cheesecake for your next dessert. Using Rose's Lime marmalade is the trick. This one will be a winner everytime.

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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
75 g butter, melted
12 digestive biscuits, finely crushed
250 g cream cheese, softened
¾ cup Rose’s Lime Marmalade
1 cup cream
2 ½ tsp gelatine powder
2 egg whites
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How do I make it ?
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Step 1
1. Line the base and sides of a 20cm loose bottom springform cake tin with baking paper.
Step 2
2. Mix the melted butter into the biscuit crumbs and press into the base of the tin. Refrigerate while preparing the filling.
Step 3
3. Beat the cream cheese and Rose's Lime Marmalade in a mixing bowl until smooth. Add the cream and beat again until just combined.
Step 4
4. Pour ¼ cup of boiling water into a small bowl. Add the gelatine and stir to dissolve. Stir into the cheesecake mixture.
Step 5
5. Whisk the egg whites in a clean bowl until stiff. Fold into the cheesecake mixture. Pour into the prepared biscuit base tin. Refrigerate until set.
Step 6
6. To serve release the sides of the tin and remove the baking paper from the sides then slide the cheesecake off the baking paper base onto a serving platter. Decorate with fresh berries.
Kraft Kitchen Tips!
Make sure the gelatine is completely dissolved. It can be poured through a sieve into the cheesecake mixture if wished to avoid unpleasant lumps of gelatine
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