Lavender And Lime Cheesecake
Ingredients
For the biscuit base:
- 125 g chocolate biscuits
- 60 g butter, melted
For the cheesecake:
- 2 leaves gelatine
- 250 g cream cheese
- 250 g mascarpone
- 2.5 mls lavender petals
- 2 limes, zest and juice
- 2.5 mls fructose
Method
For the biscuit base:
- Spray a spring form tin with a cook and bake spray and line the bottom with baking paper
- Crush the biscuits until fine
- Mix in the melted butter
- Place the biscuits into the spring form tin
- Press in well and place in the fridge until needed
For the cheesecake:
- Cover the gelatine in cold water and soak for 5 minutes
- Squeeze out the excess water and dissolve in a little hot water
- Mix together the cream cheese and the mascarpone
- Add the lavender, the lime juice and zest and the fructose
- Mix well and add to the gelatine
- Once mixed together thoroughly, spoon over the biscuit base
- Flatten with a palate knife
- Allow to set in the fridge for at least 4 hours before serving
Notes
you might not find this sweet enough for your taste so adjust the sugar if necessary