Last weekend I had the pleasure of attending the wedding of one of my friends from university. It was my first wedding since the age of ten, so I had absolutely zero expectations (apart from the obvious nuptial agreement). The vicar was a little bit new-age, asking the groom to build a "stable tower" (I could see nothing, so I assume there were building blocks) in front of his guests, as a metaphor for the couple's relationship. During the vows, the vicar made a comment about their "sexualised union" - way to make everyone uncomfortable!
Bizarre ceremony aside, the wedding was lovely, and the reception was fantastic. We were well fed, given some cute candles as wedding favours (I thought they smelled of cheese myself, but the bride later told me they were supposed to be unscented), and after some tear-jerking speeches, we were left to dance the night away to a very good band. For my first adult wedding experience, I don't think I've done too badly. In the unlikely event that either of them reads this, congratulations to Phil and Beth!
This cheesecake has been at the back of my head for a little while, after I remembered how tasty this Lemon Mousse Cheesecake was way back in 2012. This time, the lime cheesecake is swirled with a creamy lime mousse, then piled on top of a bourbon biscuit base (non-UK readers: these are a chocolate biscuit sandwiched with a creamy chocolate filling). The Lime Mousse Cheesecake went down a storm at work, and I would have to agree that it's a great addition to the repertoire. It's creamy, rich and flavoured with lime; the bourbon biscuit base complements the topping perfectly.
I was worried when I realised that the gelatine would effectively cancel out any air bubbles from whipping the cream, but most of the bubbles held well. I wasn't sure how to distinguish the mousse and cheesecake, so I coloured the cheesecake. I think the green is a little too minty, but I'll leave this part of the decoration to your best judgement.
- 200g Bourbon Bicuits
- 50g Butter
- 500g Cream Cheese
- 300mL Double Cream
- 1 Sachet Gelatine
- 150g Caster Sugar
- 2 Limes
- Crush the Bourbon biscuits to crumbs, either in a sealed bag with a rolling pin or in a food processor.
- Melt the butter and stir into the biscuit crumbs (if using a food processor, blend the unmelted butter into the biscuits).
- Press the biscuit mixture into the base of a 10in springform tin, lined with parchment paper or clingfilm.
- Prepare the gelatine as per the manufacturer's instructions.
- In a mixing bowl, combine the cream cheese with half of the sugar.
- Grate the zest of one of the limes, adding it to the cheese mix, then squeeze the lime into it. Stir until well combined.
- Stir in half of the gelatine, making sure it is mixed in well.
- Spread the cheese mixture over the biscuit base.
- Re-use the mixing bowl to make the mousse. Combine the cream with the gelatine.
- Zest and juice the second lime into the cream mixture.
- Whisk the cream mixture until it thickens, then spread it over the cheesecake layer in the tin.
- Cover and refrigerate for at least four hours, ideally overnight.