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  2. Recipes
  3. Lime and cardamom cheesecake with red currants

Lime and cardamom cheesecake with red currants

This recipe was prepared using Braun's best hand blender, the MultiQuick 9 with its MQ 10 whisk accessory.

Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1  golden syrup
125 grams mascarpone
2 as needed gelatine leaves
200 grams digestive biscuits
200 grams red currants
200 grams icing sugar
200 grams red currant jam
4 as needed cardamom pods
500 grams cream cheese
75 grams butter
3 juice of limes
1 zest of 


Instructions

STEP 1/5

Chop the digestive biscuits in Braun's MQ 30 chopper accessory.

Add the melted butter and golden syrup and mix the dough to a fine texture. Press the dough into the base of a 20 cm round tart mould.

Chill in the refrigerator to firm up.

STEP 2/5

Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory. In the beaker, whisk the cream cheese with the mascarpone and icing sugar, then fold through the lime zest.

STEP 3/5

Crush the cardamom pods and place them in a small saucepan over a gentle heat. Add the lime juice, bring to the boil and remove from the heat. Soak the gelatine sheets in cold water for 30 seconds and then melt in the lime juice. Pass through a fine sieve and beat into the cheese mix.

STEP 4/5

Cover the biscuit base with the lime cheese mixture and place in the refrigerator until set.

STEP 5/5

To serve, cover the cheesecake with redcurrant jam and garnish with fresh red currants.


  1. Back to homepage
  2. Recipes
  3. Lime and cardamom cheesecake with red currants

Lime and cardamom cheesecake with red currants

This recipe was prepared using Braun's best hand blender, the MultiQuick 9 with its MQ 10 whisk accessory.

Ȑ
Difficulty
Low
ȑ
Time
55 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1  golden syrup
125 grams mascarpone
2 as needed gelatine leaves
200 grams digestive biscuits
200 grams red currants
200 grams icing sugar
200 grams red currant jam
4 as needed cardamom pods
500 grams cream cheese
75 grams butter
3 juice of limes
1 zest of 

Instructions

STEP 1/5

Chop the digestive biscuits in Braun's MQ 30 chopper accessory.

Add the melted butter and golden syrup and mix the dough to a fine texture. Press the dough into the base of a 20 cm round tart mould.

Chill in the refrigerator to firm up.

STEP 2/5

Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory. In the beaker, whisk the cream cheese with the mascarpone and icing sugar, then fold through the lime zest.

STEP 3/5

Crush the cardamom pods and place them in a small saucepan over a gentle heat. Add the lime juice, bring to the boil and remove from the heat. Soak the gelatine sheets in cold water for 30 seconds and then melt in the lime juice. Pass through a fine sieve and beat into the cheese mix.

STEP 4/5

Cover the biscuit base with the lime cheese mixture and place in the refrigerator until set.

STEP 5/5

To serve, cover the cheesecake with redcurrant jam and garnish with fresh red currants.

Notes

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