Lime-verbena cheesecake
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Guests 8 people
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Preparation 358 minutes
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Cooking 5 minutes
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Difficulty Easy
To make this recipe
Ingredients
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300g Grand Fermage 30% (or 15%) fat Double Crème Fraîche
120g Grand Fermage unsalted butter roll
600g Philadelphia cream cheese
200g Petits Beurre biscuits
120g sugar
6g gelatin
30g water
1 lime
10 or so verbena leaves
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Preparation
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Prepare the base: crush the biscuits using a rolling pin, add in the pre-melted Grand Fermage unsalted butter and press the mixture into the bottom of a spring-form tin around 25-30cm in diameter.
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Place in the fridge to set.
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Rehydrate the gelatin in cold water.
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Take 80g of Grand Fermage double creme fraiche (30 or 15% fat), and bring to a simmer.
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Add the verbena and the gelatin.
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Leave to infuse.
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Zest the lime and squeeze out 3 tbsp of juice.
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Mix the zest with the sugar.
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Mix the cream cheese with the zest-sugar mix, the remaining Grand Fermage creme fraiche and the lime juice.
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Add in the infused cream and whisk for 2 minutes before pouring the mixture over the biscuit base.
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Smooth out the surface and leave to set in the fridge for 6 hours.
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Decorate with lime zest and verbena leaves, and serve chilled!
And don't forget to grade the recipe:
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