Lime Cheesecakes

The Illustrated Quick Cook

Lime Cheesecakes

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    4 British digestive biscuits or plain cookies, such as vanilla wafers or graham crackers finely grated zest and juice of 2 limes
    1 cup cream cheese, at room temperature extra lime zest, for garnish (optional)
    1 cup sweetened condensed milk


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Line the bottom of each of four 6oz (175ml) ramekins with a biscuit. Put the cream cheese in a mixing bowl and beat with an electric mixer until smooth, then beat in the condensed milk until well blended.

    • 2

      Add the lime zest and lime juice and beat until the mixture becomes thick and glossy. Divide among the ramekins and smooth the tops. Cover and refrigerate for at least 4 hours or overnight. Just before serving, garnish with the extra lime zest, and serve.


    The biscuit base does soften as it chills, but if you prefer a softer base, crumble the biscuit and mix it with a little butter melted in the microwave.

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