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 :
- 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.
- 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).
- Line a 8 ½ inch spring form tin with baking paper.
- Halve the lady fingers lengthwise and arrange in an even layer on the bottom of the pan with the rounded sides facing up.
- In a large mixing bowl, whip the thickened cream with an electric beater. Be careful to not over whip it, set aside.
- 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.
- Sprinkle the gelatine powder on top of the lime juice in a small saucepan. Let it stand for 5 minutes to bloom.
- 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).
- Fold cheese mixture into the whipped cream.
- Pour into the lined pan over the lady finger bananas.
- Sprinkle the raspberries and grated lime peel over the top of the cheesecake.
- Chill for at least 3 hours or until set.
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Enjoy !
