Lime cheesecake

Name: Lime cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 250 g Flour; 6 Eggs (size M); 7-10 Tbsp Salt; 310 g Sugar; 125 g Butter; 4 Limes; 800 g Double cream cream cheese; 300 g Fresh cream; 2 packages Pudding powder "Vanilla Flavor"; 3 TABLESPOONS Semolina; 1 TABLESPOON Sugar syrup; 2 TABLESPOONS demerara sugar; 7-10 Tbsp Flour and fat; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

250 g Flour
6 Eggs (size M)
7-10 Tbsp Salt
310 g Sugar
125 g Butter
4 Limes
800 g Double cream cream cheese
300 g Fresh cream
2 packages Pudding powder "Vanilla Flavor"
3 TABLESPOONS Semolina
1 TABLESPOON Sugar syrup
2 TABLESPOONS demerara sugar
7-10 Tbsp Flour and fat
7-10 Tbsp Cling film

Directions

1
Quickly knead flour, 1 egg, 1 pinch of salt, 60 g sugar and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, wash the limes and grate them dry. Grate the zest of 3 limes and squeeze the juice. Mix cream cheese, crème fraîche, 250 g sugar, lime juice and zest, 5 eggs, pudding powder and semolina. Roll out the shortcrust pastry on a floured work surface until round (32 cm Ø). Line a greased and floured springform pan (26 cm Ø) with the shortcrust pastry, pressing the edges down.
2
Pour in the cream cheese mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover after 40 minutes if necessary. Remove the cake from the oven. Remove from the edge of the springform pan with a knife and let it cool down for about 2 1/2 hours. Before serving, brush the rim with sugar syrup and sprinkle with brown sugar. Cut 1 lime into thin slices and decorate the cake with them