White Chocolate and Lime Cheesecake

Preparation: 30 minutes

Serves: 4

Ingredients :

• 3 – 4 Lady finger bananas, ripe
• 150 gram White chocolate
• 1 Cup Thickened cream
• 2x 250 gram Philadelphia cheese
• 1 Cup Sugar
• ¼ Cup Lime juice, freshly squeezed
• 2 ½ Tsp Gelatine powder
• 2 Tsp Lime zest, finely grated
• 1 drop Natural green food colour, (optional)
• 1 Cup Fresh raspberries
• 1 ½ Tbsp Fresh lime peel, grated

Method :

1. Chop the chocolate and place in a microwave safe bowl. Melt the chocolate in the microwave by microwaving at 20% power for 15 seconds at a time. After each 15 second interval, give the chocolate a stir and repeat this process until most of the chocolate is melted.
2. Remove the chocolate from the microwave, set aside stirring occasionally until all the chocolate is melted and is smooth. (You could also melt the chocolate using a double boiler).
3. Line a 8 ½ inch spring form tin with baking paper.
4. Halve the lady fingers lengthwise and arrange in an even layer on the bottom of the pan with the rounded sides facing up.
5. In a large mixing bowl, whip the thickened cream with an electric beater. Be careful to not over whip it, set aside.
6. In another bowl beat the cream cheese on lowest speed of electric mixer until smooth. Blend in sugar and the melted white chocolate, mix well.
7. Sprinkle the gelatine powder on top of the lime juice in a small saucepan. Let it stand for 5 minutes to bloom.
8. Stir the bloomed gelatine over low heat until gelatine is dissolved. Blend the warm gelatine and lime zest into the cheese mixture along with a drop of food colouring (if using).
9. Fold cheese mixture into the whipped cream.
10. Pour into the lined pan over the lady finger bananas.
11. Sprinkle the raspberries and grated lime peel over the top of the cheesecake.
12. Chill for at least 3 hours or until set.

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Enjoy !