Name: Lime and palm sugar cheesecakes
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 250 gram butternut snap biscuits; 50 gram butter, melted; 1 teaspoon gelatine; 2 tablespoon lime juice; 1/4 cup (65g) grated palm sugar; 250 gram cream cheese, softened; 2 teaspoon lime rind, finely grated; 1 cup (250ml) cream; 1 lime; 1/2 cup (125ml) water; 1/3 cup (90g) palm sugar, grated

Ingredients

250 gram butternut snap biscuits

50 gram butter, melted

1 teaspoon gelatine

2 tablespoon lime juice

1/4 cup (65g) grated palm sugar

250 gram cream cheese, softened

2 teaspoon lime rind, finely grated

1 cup (250ml) cream

1 lime

1/2 cup (125ml) water

1/3 cup (90g) palm sugar, grated

Method

1.Grease 12-hole (¼ cup/60ml) mini cheesecake pan with removable bases.

2.Process biscuits until fine. Add butter, process until combined. Divide mixture among holes, press firmly. Refrigerate 30 minutes.

3.Make filling by sprinkling gelatine over juice in small heatproof jug. Stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir in sugar.

4.Beat cheese and rind in small bowl with electric mixer until smooth, beat in cream. Stir in gelatine mixture. Divide filling mixture among holes, refrigerate overnight.

5.Make palm sugar syrup. Remove rind from lime, cut into thin strips. Stir the water and sugar in small saucepan over low heat until sugar dissolves. Boil, uncovered, without stirring, about 5 minutes or until syrup thickens slightly. Remove from heat, add rind. Cool.

6.Serve cheesecakes with palm sugar syrup.

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