Name: Esme's Lime and Chocolate Cheesecake
Prep time: 55 min
Cook time: 1 h 30 min
Yield: 10
Ingredients: Cheesecake; 230g biscuits (any can be used, but I use a mix of gingernut & malt); ½ tsp ground ginger; 2 Tbsp cocoa; 75g butter; 30g Chelsea Demerara Sugar; 520g cream cheese; 175g Chelsea Caster Sugar; 40g cornflour; 1 tsp vanilla paste; 3 eggs + extra 1 yolk; 1½ Tbsp lemon juice; Juice and zest of 3 limes; 230g sour cream; Candied Limes; 1-2 limes sliced thinly; ½ cup Chelsea White Sugar; ½ cup water

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Cakes

Esme's Lime and Chocolate Cheesecake

Preparation

55 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Cheesecake

230g biscuits (any can be used, but I use a mix of gingernut & malt)
½ tsp ground ginger
2 Tbsp cocoa
75g butter
30g Chelsea Demerara Sugar
520g cream cheese
175g Chelsea Caster Sugar
40g cornflour
1 tsp vanilla paste
3 eggs + extra 1 yolk
1½ Tbsp lemon juice
Juice and zest of 3 limes
230g sour cream

Candied Limes

1-2 limes sliced thinly
½ cup Chelsea White Sugar
½ cup water

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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Method

Set oven to 190°C. Line the base of a 20cm spring form cake tin.

Process the biscuits until a fine crumb, mix in the ginger, cocoa and demerara sugar, melt the butter and combine all four together.

Pour this mix into the cake tin, and press the crumbs to form a base for the cheesecake. Place in the oven and bake for 10 minutes, remove from oven to cool. Turn the oven to 175°C

In a cake mixer, with the K paddle, mix the cream cheese until is it smooth and soft.

Premix the caster sugar and cornflour together, then add into the cream cheese and mix until smooth.

To this mix add in the vanilla, eggs, lime and lemon juice and sour cream and mix until well combined. Then change to the whisk attachment and whisk the mix until soft and smooth.

Take the spring form tin and wrap the outside with several layers of tinfoil - this is to stop water seeping into the cheesecake. Ensure you have this well covered. Then use baking spray to give a quick spray to the inside sides of the tin. Place the tin in the centre of a roasting dish which has sides higher than the cake tin.

Pour the cheesecake mix into the tin, and smooth off the top surface so you have no lumps on the surface.

Pour boiling water into the water bath around the tin - this is often easier to do once you have placed the cheesecake into the oven, ensure water is all the way up the sides of cake tin.

Bake for 60 minutes and then cool the cheesecake slowly in stages.

Decorate the top with candied limes - heat sugar and water together until dissolved and simmering. Add lime slices and cook gently for 15-20 minutes until "candied'.

Use to decorate the top of the cheesecake and finish off with some freshly grated lime rind.

Carefully remove the spring form side of the tin, and place cheesecake in fridge to chill completely. Remove tin base prior to serving.

From the TV show Chelsea New Zealand's Hottest Home Baker.