Lime cheesecake in glass
About lime cheesecake in glass
Lime cheesecake in glass is a refreshing dessert that is very easy to make. I usually make one wholecheesecake, but this time I made individual cheesecake in a glass. If you make it in a glass, you can reduce the amount of gelatin and make it soft and smooth. The slightly exotic and refreshing taste of lime goes well with the rich cream cheese. I often make this dessert at home when lime is cheaply available, and everyone likes it.
The cheesecake alone is delicious, but I pour the jelly on top. It looks attractive, and the contrast between the refreshing lime jelly and the rich cheesecake is very delicious.
Then, I will put a link to the nutrition and health benefits of lime, which is one of the ingredients of this recipe, so please read it if you like.
Recipe tips
It basically consists of three items: cookie crust bottom, cheesecake, and lime jelly. The cheesecake part is essential, but it is good as a dessert without the cookie crust and jelly. I often make a combination of cheesecake and jelly. If you make it in a very small glass, it may be easier to make it without the cookie crust. Also, if it’s a hassle to make jelly, it’s nice to just make with cookie crust and cheesecake and decorate with lime slices. Please change it to your liking.
If you don’t have lime, please use lemon instead. You can also use other citrus fruits. If you like to make a big cheesecake instead of making it in a glass, please increase the gelatin a little. That way, you can keep the shape and cut it neatly.
Lime cheesecake in glass
Equipment
- 6~8 Small glasses or Jars
- 1 small pot
Ingredients
- 90 gram Digestive biscuits
- 35 gram Melted butter
- 200 gram Cream cheese
- 110 gram Fine granulated sugar
- 70 gram Greek yogurt
- 200 ml Fresh cream
- 60 ml Lime juice
- 1 Lime (grate zest)
- 8 gram Gelatin for cheesecake
- 120 ml Water
- 120 gram Granulated sugar
- 4 gram Gelatin for jelly
Instructions
- Blitz digestive biscuits in a food processor or bash them up in a plastic bag with rolling pin as fine as you can. Add melted butter to food processor and pulse to mix or add melted butter to the plastic bag and mix well. The base looks like wet sand. Put some biscuit crumbs into each glass and press with the back of a spoon, or tip of small rolling pin or fingertips. Place the glasses in the fridge while the cheesecake is prepared.
- Soak the gelatin (8g) for cheesecake in cold water for 10 minutes. Whip fresh cream until soft peaks form.
- Put the cream cheese in a bowl and heat it in the microwave to soften it. Use low heat for a short time not to become it too soft. Then add sugar, yogurt, half of lime juice, half of lime zest, and mix well each time.
- Drain the gelatin, put it in a small microwave safe bowl, and heat it in a microwave over low heat to dissolve it. Heat little by little so as not to boil. When it boils, the cheesecake will not set. Add the melted gelatin to the cream cheese mixture and mix well. Add whipped cream to the cheesecake mixture and fold it in gently.
- Pour the mixture on the cookie crust and flatten the surface. Place the glasses in the fridge to set the cheesecake while the lime jelly is prepared.
- Soak the gelatin (4g) for lime jelly in cold water for 10 minutes. Put water and granulated sugar in a small pot and heat until the sugar is completely dissolved. Remove the pan from the heat, add drained gelatin and dissolve well. After cooling a little, add the remaining lime juice and zest and mix.
- Soak the bottom of the pot in cold water to lower the temperature of the jelly, and when it becomes a little thick, pour it over the cheesecake. Chill the glasses in the refrigerator until the jelly sets.
Notes
This is easy and you can arrange it in many ways, so please make it. I put links to other cheesecake recipes below, so if you’d like, try making them.
Thank you for reading and Bon Appetit!