Ingredients
- 2 x 250g blocks light cream cheese
- half a cup castor sugar
- half a cup cream / zest of lime
- 3 teaspoons gelatine, dissolved in a quarter of a cup boiling water
- half a cup of chopped nuts
Serves 8
Preparation
- Beat the cheese until it is smooth.
- Add the sugar, cream, lime zest and dissolved gelatine mixture and beat well until evenly combined.
- Pour the mixture into the container, and sprinkle with nuts.
- Refrigerate for one and half hours until the mixture sets.
- Serve slices with fruit, such as grapes, strawberries or raisins.
Tip
Soften cream cheese in a microwave oven on HIGH (100%) for 45 seconds, to make it easier to beat. For a chocolate cheesecake, drizzle 2 tablespoons of topping over the cheesecake before putting it in the fridge.