You’ll need to begin this recipe a day ahead.
- 500 gm cream cheese, softened
- 320 gm mascarpone
- 2 eggs
- 100 gm raw caster sugar
- 440 gm (2 cups) caster sugar
- 140 ml strained lime juice (about 3½ limes)
- 1 cup (firmly packed) mint
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Anzac biscuit base
- 100 gm (2/3 cup) plain flour
- 90 gm brown sugar
- 60 gm (2/3 cup) rolled oats
- 50 gm dessicated coconut or coconut flakes
- 80 gm salted butter, coarsely chopped
- 20 gm golden syrup
- 2/3 tsp bicarbonate of soda
- 1For lime jelly, stir sugar and 300ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and set aside to cool. Stir in lime juice and set aside. Blanch mint until just wilted (10 seconds), refresh, squeeze out any excess liquid, transfer to a food processor, add 200ml lime syrup and process until puréed. Add remaining lime syrup, stir to combine and strain through a muslin-lined sieve into a 1 litre container. Transfer 250ml syrup back into saucepan and warm over low heat. Squeeze excess water from gelatine, add to pan, stir to dissolve, then return mixture to container with cooled syrup and stir to combine. Refrigerate until set (3-4 hours). Dip container quickly in hot water, then pull jelly away from sides of container with your fingers and turn onto a tray. Cut into 2cm cubes with a hot knife and refrigerate until required.
- 2For Anzac biscuit base, preheat oven to 180C. Combine flour, sugar, oats and coconut in a bowl with 1 tsp sea salt. Melt butter in a small saucepan over medium heat, stir in golden syrup, then bicarbonate of soda (mixture will foam). Add to dry ingredients, stir to combine and press into a buttered 21cm square tin with a loose base lined with baking paper (see note). Bake until golden and crisp (10-15 minutes) and set aside.
- 3Reduce oven to 150C. Process cream cheese, mascarpone, lime rind and juice in a food processor until very smooth, add eggs and sugar and process to combine. Spoon over Anzac biscuit base, smooth top and bake until golden around edges and set with a slight wobble in the centre (50 minutes-1 hour). Cool to room temperature, then refrigerate until completely chilled (overnight). Serve cheesecake topped with lime jelly and scattered with extra lime rind.
Note If you don't have a square tin with a loose base, use a 22cm-diameter round springform tin instead. This recipe is from the September 2012 issue of Australian Gourmet Traveller.