Non-bake Lemon and Lime Cheesecake （免烤柠檬酸柑乳酪蛋糕）

Cheesecake is often well received in my family.

Today I made another cheesecake specially for my second brother-in-law (二伯)

who put a lot of effort into helping me repair my netbook.

Even though in the end, I couldn't get back my old one but had to buy a new one instead,

the hard work he had done is still much appreciated .

Therefore, I made this yummylicious lemon and lime cheesecake for him as token of appreciation.

With a fragrant, walnuty base

and a creamy, cheesy and tangy filling,

this Lemon and Lime Cheesecake is quite tantalizing!

I am happy that my Ee Pak(二伯) likes the cheesecake and gave me some encouraging comments.

Non-bake Lemon and Lime Cheesecake 
（免烤柠檬酸柑乳酪蛋糕）
- Makes one 8 inch cheesecake

Base
250 g digestive biscuits
  50 g walnuts
150 g melted butter

Filling
450 g Full fat cream cheese, at room temperature
135 g sugar
40 ml lemon juice
40 ml lime juice
18 g gelatin leaf or 18g gelatin powder
300 ml whipping cream

Topping 

Some lemon zest and lime zest


Method :

Base :
1.  Grease an 8 inch spring form cake tin.

2.  In the food processor,
blend the biscuits and walnuts until they turn into fine crumbs. Add in melted butter and blend until combined. Press into the bottom of the tin, and refrigerate for about 30 minutes while you are making the filling.


Filling :
1. Immerse the gelatin leaf into ice water and set aside for later use.

2. Double boil the cream cheese + caster sugar and stir until the sugar has completely dissolved. Pour in the lemon and lime juices, stir well.

3. Whip the whipping cream in a stainless steel bowl surrounded by ice cubes, until soft peaks form.

4. Pour in the whipped whipping cream into the cream cheese mixture(step 2), mix well.

5. Drain the gelatin leaf of excess water and mix it into the cheese mixture(step 4). Mix evenly.

6. Pour the cheese mixture into the tin and chill in the fridge for 4 hours or until the surface solidifies. Remove from the fridge about 20 minutes before serving. Run a small offset spatula or knife around the outside of the tin. Unclip the spring form and remove carefully. Decorate with some lemon and lime zest on the surface.

Tips :
~ If you are using gelatin powder instead of gelatin leaf, combine the lemon juice, lime juice and gelatin powder in a small pot over low heat. Stir until the gelatin powder has dissolved. Set aside to cool slightly for later mixing in STEP 2.

@@@@@ Enjoy ! @@@@@