I don’t know about you, but I spend an abnormal amount of time thinking about my Come Dine With Me menu. Not that I would ever apply to go on the show of course, everyone seems far too mean and annoying but if I were to go on it, what would I make?
My starter and main course tend to change on a daily basis, some days I like the idea of doing a themed menu, other days, a more restaurant worthy affair with matching wine. But the one course I’m always most confident in, is dessert. My chilli and lime cheesecake is a sure fire winner, with it’s buttery ginger crumb laced with subtle chilli and zesty creamy topping, I’m certain my guests would find it intriguing yet delightful. ‘Oh what a clever dessert’ they would say ‘I’m going to score her a 9 just for the cheesecake’. So to cut a long story short I would win the £1,000 and we’d all live happily ever after, The End… Actually, I’d quite like £1,000, maybe I should apply? Nah, can’t be bothered but if you can and you make my cheesecake then I happily await your bank transfer (bank details to follow).
Chilli & lime cheesecake
Serves 8-10 / Hands on time 45 mins / Total time 45 mins + chilling time / V🌶
You’ll need: 11 inch flan tin, baking paper
250g ginger biscuits
90g melted unsalted butter
1/4 tsp chilli flakes
400ml double cream
560g cream cheese
4 limes (the juice of 4, the zest of 3)
50g of caster sugar
TIP: This makes a very large cheesecake but if you’re having a dinner party, half the recipe and make 4.
1. Line an 11 inch flan tin with baking paper and put to one side. In a food processor blitz the ginger biscuits until they resemble bread crumbs. Pour into bowl and mix in the chillies and the melted butter.
2. Pour the base into your flan tin and level it out evenly to the edges. squash the base down using either your hands or a wooden spoon. Pop in the fridge for an hour to chill. Using a mixer with a balloon whisk or a hand help electric whisk, whisk the cream cheese, sugar, lime and lime zest (saving a small handful for decoration later). Once combined start to whisk in the double cream bit by bit to thicken the mixture.
3. Once mixture has thickened pour it into the centre of your flan tin and spread to the edges evenly with a wooden spoon or spatular. Chill for a couple of hours or cover with cling film and chill over night. Cut into segments and serve topped with a sprinkling of lime zest.
If you’ve had a go at making my cheesecake or any of my recipes, I’d love to hear about it @corrieheale email@example.com