Lime cheesecake with gingernut and pistachio crumb
( SERVES 4 )

NZ Woman's Weekly 3/9/2005

Your
Rating:

Ratings: No ratings yet

This is a lovely low-fat treat.

(You can click on ingredients to see more related recipes)

Place ricotta and cottage cheese in the bowl of a food processor and process to combine. Alternatively, push ricotta and cottage cheese through a sieve into a bowl.
Make up lime jelly using half-a-cup of boiling water. Stir to dissolve the jelly crystals. Add 2 teaspoons lime rind and 1 tablespoon lime juice to jelly. Cool.
Combine jelly mixture and cottage-cheese mixture. Spread into a 16cm round dish base-lined with baking paper. Refrigerate until set. Turn out on to a serving dish. Remove baking paper. Crush gingernut biscuits roughly with a rolling pin. Scatter gingernut pieces and chopped pistachio nuts over cheesecake.