Thursday, April 11, 2013

A delicious and easy lime and Raspberry cheesecake (GF)

Bonjour :)

As promised I am sharing the lime and Raspberries GF cheesecake recipe with you today.
This cheesecake is really easy and is becoming our little favourite in the house!

Image © Sandrine Marsh via

For the Base:

  • 1 packet of GF biscuits (I used rice cookies)
  • 1/2 cup of roasted almonds processed in to rough crumbs
  • 125g of butter melted and cool
For the filling:

  • 1 block of cream cheese (375g)
  • 1 tub of ricotta (250g)
  • 1/2 cup od caster sugar
  • 1.5 teaspoon of corn flour
  • 3 eggs
  • 2 limes juiced and zest grated
  • 1/2 cup of cream
  • Raspberries (as much as you like and I used frozen for convenience!)
  • grated white chocolate

Image © Sandrine Marsh via

✰preheat oven at 175℃


  1. Place the biscuits and crushed almonds into a "ziplock" bag type. Roll over with a rolling pin until all crumbed together
  2. Add the melted cool butter and rub until all mixed
  3. Place the base mixture onto a cheesecake mould (I like to cover the base with a circle of baking paper before pouring the base) compact it all with a spoon
  4. Place in the fridge

  1. Mix all ingredients into a food processor (avoid over beating the mixture)
  2. Pour the filling mixture over the base and bake for 1hr at ~175℃
  3. Let it cool with the oven door slightly open
  4. Refrigerate for few hours 
  5. Top the cheesecake with the raspberries and grated white chocolate over 
  6. Bon app├ętit ❤
Image © Sandrine Marsh via 

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