Friday, 25 September 2009
Sponge fingers, enough to fill the bottom of the pie pan
1/2 cup espresso
2 x 200g philly cream cheese
1 cup sugar
juice of 1 lime
zest of 1 lime
1/2 liter double cream
2/3 cup sugar
1 tsp vanilla extract
Dip each sponge fingers into espresso for only 5 seconds. Letting the sponge soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a baking dish, breaking them in half if necessary in order to fit the bottom.
Place the cream cheese in a mixing bowl. Add the sugar, egg, lime zest and juice. Mix together thoroughly.
Spread the cheese mixture evenly over the sponge fingers and bake in a 170C oven for about 40 minutes. Leave it to cool.
Whisk the double cream, sugar and vanilla extract until soft peaks form.
Spread over the cheesecake and top it with some grated lime zest.
Chill overnight in the refrigerator.