Cucumber Lime Cheesecake

The Cucumber Lime Jam with Vanilla that I made a couple of weeks ago tasted like it would go well with cheesecake.

So I adapted a recipe for an uncooked marmalade cheesecake from my copy of the Marks&Spencer Cheesecakes book to incorporate the jam.








Grease a 9.5" high-sided springform cake tin.

Base

• 6oz ginger biscuits, crushed
• 3 oz sugar
• 3 oz butter 

Melt butter and sugar together in a saucepan over a low heat, then stir in crushed biscuits.
Press into the base of the cake tin.
Chill whilst preparing the filling.


Filling

• 12oz cream cheese
• 3 eggs, separated
• 6oz sugar, divided into 2x3oz
• 2 tbsp lime juice
• 3/4 pt whipping cream
• 6 heaped spoonfuls of Cucumber Lime Jam with Vanilla
• 2 sachets powdered gelatine
• 6 tbsp hot water

Put cheese, egg yolks, 3oz sugar, lime juice, cream and jam into a food processor and whizz until smooth.
Sprinkle gelatine onto hot water in a jug and stir until dissolved.
Combine cheese mixture and gelatine thoroughly, and put into a large mixing bowl.
Whisk egg whites until stiff, then whisk in the remaining 3oz sugar until glossy.
The cheese-gelatine mixture should now be about to set up.
Quickly fold the egg whites into the cheese mixture until evenly combined.
Pour the mixture into the cake tin over the base and smooth out the top.
Chill for 3-4 hours until fully set.

Loosen the edges and gently ease the cake from the tin onto a serving plate.
Drizzle the top with a couple more spoons of the jam before serving.