Lime cheesecake with gingernut and pistachio crumb
( SERVES 4 )
This is a lovely low-fat treat.
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|½ cup||Ricotta cheese|
|½ cup||Cottage cheese|
|11 g||Lime jelly crystals|
- 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.