Cheesecake! What else needs to said really? Well, I can tell you it's totally great and it's perfect for a small crowd or a family dinner. This cheesecake is a smaller version of my traditional New York Style Cheesecake and perfect for when the craving hits but you don't want a cheesecake that feeds a dozen people. This one, with the addition of lime juice and topped with berries, really is the perfect summer dessert.
If you put a cheesecake in front of me, I'm a pretty happy camper. Which is probably why I hardly ever make cheesecake. You see, my husband and daughter don't like it at all. Sometimes I have to wonder about them. Then again, my daughter will basically only eat desserts with chocolate and that husband of mine hardly touches any desserts ever. Still, I am worrying. So that leaves the two of us with a big cheesecake. More to the point, me with a cheesecake and that can turn into a big problem. So, I usually resist the urge to make cheesecakes based around the fact that I am capable of eating the entire thing. Yes, and not getting sick.
So, yesterday I had a cheesecake craving and I really wanted a home made cheesecake. No freezer style or bakery bought slice was going to cut it for me. So, I thought "What if I make a small cheesecake?". And that was exactly what I did. This cheesecake has all the deliciousness guilty pleasure of a great big cheesecake, without the guilt of too many leftovers. Well, maybe a little.
Which brings me to choices.
If you have ever spent any time around small kids you will probably be used to phrases that start with, "Imagine....", "What if....", "If you could only.....", "You get two choices....."., and so on. Yes, kids have endless imaginations and live in a world where anything is possible. Only to be five again. That being said, I know adults like that as well.
My kids are long past the stage where they believe in anything these days. I am lucky on a good day if they believe me when I say I'm going to the store. Yes, that is where I am really going. It's not a conspiracy, I promise. Bring back the sweet innocence of early childhood.
So imagine for a minute it's a game of make believe and you only get to choose one dessert for the rest of your life. Okay, already this game has turned dark and depressing. But just for a nano second imagine. What would you choose? You know what, I didn't even have to think about it for a nano second. It's cheesecake all the way for me. It's the absolute holy grail of desserts and nothing in this great big wide world can beat it. In my little ol' opinion that is. And it had to be a baked New York style cheesecake like this one.
There was a time when I used to think that anything chocolate was my favourite dessert, but my mind was having a serious game of playing tricks on me. A cheesecake and a chocolate cake put in front of me, I know where my fork is headed. Mind you, I wouldn't push the chocolate cake away.
For now, though, lets see what this cheesecake is all about.
Notes about the cheesecake:
Hands down, I think the New York style cheesecake is the best. I know I just said that, but it needs to be said repeatedly. This cake, is basically a version of just that with some added fresh lime juice. I can't tell you the flavour that little bit of juice brings to the take. It makes it tart, but keeps the creaminess and a touch of sweetness. For me that is prefect, because as much as I love desserts, I don't like them too sweet.
Continued notes about the cheesecake:
Let's talk about making of the cake. This cake has three layers, the crust, the filling and the topping. All use minimal ingredients and are equally important. First of all, you will see that I didn't use any sugar in the base of the cake or the topping. The base is using biscuits already, so no sugar needed. And as for the topping, it is freshly whipped cream and I don't think that needs sugar.
When baking the cake, make sure you check it about 10 minutes or so before the recommended baking time. Remember, as I always say, all ovens are different. You are looking for the cake to be a little wobbly in the middle when you take it out of the oven.
It's important to let the cake cool completely before trying to fill it. I usually wait at least 3-4 hours. And quite often, I will make a cheesecake the day before and then fill it the following day.
This is a delicious summer cheesecake and the perfect size for a small crowd or maybe just yourself.
Happy baking and let your imagination run wild!
Berry Topped Lime Cheesecake
Serves 6 / Prep time: 15 minutes / Bake time: 50 minutes
1 Cups/100 grams finely crushed Digestive biscuits
1/4 Cup/55 grams of butter, melted
2 - 8 oz packs of cream cheese (at room temperature)
1/2 Cup/100 grams sugar
1 1/2 Tablespoons flour
1/4 Cup heavy whipping cream
Juice of one lime
1 Cup/240 ml heavy whipping cream
Zest of one lime
Grease, a 6 inch spring form pan. Preheat oven to 350 degrees with rack in centre of oven.
For Crust: In a medium sized bowl combine the digestive biscuits and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and lime juice and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for about another 30 - 40 minutes or until firm and only the centre of the cheesecake looks a little wet and wobbly.
Important: The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the centre being a little wet and wobbly. Remove from oven and place on a wire rack to cool.
Let cool completely.
Pour the whipping cream in the bowl of you electric mixer. Mix on high speed until stiff peaks form. Remove your chilled cheesecake from the fridge and evenly cover the cake with whipped cream. Decorate with berries and lime zest.
Keep chilled in the refrigerator until serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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