On weekends Schalk and have a tradition. We have our morning coffee in bed whilst perusing our blogs of interest. For him, that includes his tech/webdesign sites, and I’m generally already browsing through recipes for that night’s dinner before 8am! We’ve been engaged for a month tomorrow and I’m already loving the ease of everything we do together. I know Schalk adores a baked cheesecake, I’ve always been fonder of the fridge tart version. , I hear it’s about compromises so that’s what I decided to put to the test.
The result, four thumbs up (we only have four hands between us!). The mascarpone cheese has a far milder, less cloying taste compared to regular cream cheese and it really enables the citrus sharpness from the lime to take the limelight. (sorry)
A new favourite and something I will be making at our next dinner function and over the many years we will be sharing together.
- 1 packet Tennis Biscuits
- 5 tablespoons butter, melted
- 3 tubs mascarpone cream cheese at room temperature
- 1 cup caster sugar
- 1 teaspoon vanilla paste
- 6 tablespoons lime juice (I used 5 fresh limes and saved the 6th to garnish the cake)
- 3 eggs
- 2 tablespoons sour cream
- Preheat oven to 180°C.
- In a food processor, pulse Tennis biscuits until they are fine crumbs. Mix crumbs and butter together, and press onto bottom and halfway up the sides of a greased 20cm springform pan.
- Bake crust for 5 minutes, then set aside.
- In large mixing bowl, combine mascarpone cream cheese and caster sugar, beating until just smooth.
- Add vanilla and key lime juice and beat until just combined.
- Crack eggs into a measuring cup and lightly beat with a fork. Then add them to the cheesecake mixture, beating them in until just combined.
- Gently mix in sour cream.
- Pour mixture into prepared crust. (If desired, wrap outside of pan with a large sheet of aluminum foil, then place pan into a larger baking dish filled about ⅓ of the way with water. This “water bath” method prevents cracking.)
- Bake at 180°C for about 40-45 minutes (cheesecake should still jiggle a little in center). Turn off oven, crack open the door, and leave cheesecake inside undisturbed for 30 minutes.
- Remove cheesecake from oven and cool to room temperature on wire rack.
- Refrigerate several hours before serving.
- Garnish with key lime wedges.