Lime semifreddo cheesecake
- Preparation and cooking time
- plus overnight freezing and thawing
- Serves 8
- 140g digestive biscuits , roughly broken
- 75g butter , melted
For the filling
- 300g condensed milk
- 200g full-fat cream cheese
- 150ml double cream
- finely grated zest 3 limes , plus extra to serve
- 3 tbsp lime juice (from 2 limes)
For the cranberry compote
- 200g fresh or frozen cranberries
- 100g golden caster sugar
- 1 tbsp ground arrowroot or cornflour
- STEP 1
Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made.
- STEP 2
Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
- STEP 3
Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
- STEP 4
To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
- STEP 5
Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.