We use cookies to provide you with a better service on our websites. Press into the base of a greased 20cm spring form pan, chill. Mix together thoroughly, then press firmly into the base of the tin and set aside. ½ x 410g can Carnation Light Evaporated Milk, chilled Press the mixture into the base of the prepared sandwich tin and chill. Stir with a spoon then set aside to cool. Soak the gelatine sheets in cold water. Line the base of a 20cm x 5cm round loose-bottomed sandwich tin with baking parchment. 1 pkt Aeroplane Jelly lite lemon lime jelly (use both sachets) 1/2 cup boiling water; 500g tub PHILADELPHIA Light Spreadable Cream Cheese; 1/4 cup Splenda (low calorie sweetener) 200g reduced fat vanilla yoghurt; 1/4 cup lime juice; 1 tablespoon grated lime rind; 3 egg whites, beaten until stiff Take the finely grated zest and juice of 2 of the limes. Make a lemon cheesecake by replacing the grated zest and juice of the limes with the zest and juice of 1 lemon, and using lemon jelly instead of lime jelly. Stir in the jelly, yoghurt, juice and rind. Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Gently fold through the egg whites and pour mixture into prepared base. Cool. Whizz the biscuits in a food processor, fi lling and all, or put them in a bag and bash them with a rolling pin. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Tip in the double cream and continue beating until completely combined. Zesty Lime Cheesecake with a Crunchy Biscuit Base, The Waitrose & Partners farm, Leckford Estate. Make the jelly using 450mls of water and add 1 teaspoon of gelatine, this makes it firmer. Then whisk in the cream cheese until smooth and well combined. Add all the juice and half of the zest to the cream cheese mix then whisk in the jelly. This recipe was first published in January 2007. Decorate with fresh fruit before serving. Take the cheesecake out of the fridge about 30 minutes before serving, as it shouldn't be fridge cold. 3 limes. This light and fluffy reduced-fat cheesecake, set with jelly, is so refreshing you'll want to treat yourself time and time again. In a bowl, dissolve the jelly in 100ml boiling water. Dissolve the jelly in the boiling water, add the lemon rind and juice and cool until on the point of setting. BEAT PHILLY and Splenda with an electric mixer until smooth. This recipe has not been tested by … Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/, Lemon and Lime Cheesecake with Lime Jelly. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Customer Sales and Support Centre by free phone on 0800 1 88884 or Line the base of a 20cm springform tin with non-stick baking paper and butter the sides. You are free to manage this via your browser setting at any time. Gradually whisk the cooled jelly into the Philadelphia. Keep the prepared base in the fridge while you prepare the cheesecake. Melt the butter and add it to the biscuits. COMBINE biscuit crumbs and butter. Thank you for rating this recipe. Cut into slices with a hot knife to serve. Customer comment https://www.philly.com.au/recipe/lime-extreme-cheesecake/, 1 pkt Aeroplane Jelly lite lemon lime jelly (use both sachets), 500g tub PHILADELPHIA Light Spreadable Cream Cheese. A deliciously different no-bake cheesecake with a gingery base and creamy lime filling. It's tart, tangy and absolutely delicious. Take the finely grated zest and juice of 2 of the limes. Heat 2 tablespoons of the lime and lemon juice in a small pan until it’s hot but not boiling, then stir in the soaked gelatine and beat this into the filling. The jelly crystals / powder is dissolved in 200ml of boiling water and allowed to cool until on the point of setting. The cream cheese … Spoon the filling over the biscuit base, level the top and chill for 2 hours, until set. Beat the cream cheese, crème fraîche and sugar together in a large bowl with a spatula, then beat in the cream and lime zest, retaining Finely slice the remaining lime and set aside. Decorate with the reserved lime zest and slices of lime. Beat the cream cheese, crème fraîche and sugar together in a large bowl with a spatula, then beat in the cream and lime zest, retaining 1 teaspoon of zest for the jelly. section on the bottom of the page. Smooth the top of the cheesecake down with the back of a dessert spoon Chill. Pour over the biscuit base and chill for 2 hours or until set. Meanwhile, whisk the evaporated milk in a large bowl using an electric or balloon whisk, until light and fluffy, and doubled in volume. Whip the cream until it holds its shape and gently fold into the Philadelphia mixture. COMBINE the jelly crystals and boiling water until dissolved. on your browser, you can place your order by contacting our Finely slice the remaining lime and set aside. Stir with a spoon then set aside to cool. Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. This cheesecake can be made the day before, but you'll need to use it up within three days because of the dairy ingredients. 135g pack Hartley's Lime Jelly, cut into small pieces customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Pour over the crumb base and chill for 2-3 hours until set. Leave to cool before you pour on top of the cheese cake, refrigerate until set. In a bowl, dissolve the jelly in 100ml boiling water. If you are unable to use JavaScript Click here for more information about health and nutrition. This will keep for up to three days in the fridge. Then whisk in the cream cheese until smooth and well combined. If you'd like to comment further on this recipe you can do so in the Mix and let partially set (I stick mine in the fridge for about 20 minutes and it becomes partially set enough for me) While jello is partially setting, In a large bowl, cream cream cheese and sugar together. Add all the juice … (Keep the rest of the zest chilled.) 150g pack Waitrose Reduced Fat Chocolate Chip Cookies, crushed Melt the butter in a saucepan and stir in the crushed biscuits. A bit of lime juice and rind is also added to the jelly to give it a sweet taste from the jelly and tanginess from the lime. Combine boiling water, lime jello and lime juice in a medium bowl. To make the jelly topping, bring the remaining lemon and lime juice (you should have about 100ml of juice) to the boil in a small pan and stir in the sugar, water, agar agar and reserved lime zest. It's super-easy to make and can be made a … is not enabled on your browser. 50g unsalted butter, cut into chunks 200g pack Waitrose Half Fat Extra Light Soft Cheese Cool until nearly set, then pour on top of the cheesecake and chill overnight. by email at