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
And don't forget to grade the recipe:
Preparation
- 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.
- Place in the fridge to set.
- Rehydrate the gelatin in cold water.
- Take 80g of Grand Fermage double creme fraiche (30 or 15% fat), and bring to a simmer.
- Add the verbena and the gelatin.
- Leave to infuse.
- Zest the lime and squeeze out 3 tbsp of juice.
- Mix the zest with the sugar.
- 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.
- Smooth out the surface and leave to set in the fridge for 6 hours.
- Decorate with lime zest and verbena leaves, and serve chilled!
And don't forget to grade the recipe:
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