Daddy Bear has put a limit on baking. Apparently it is distraction from studying (which is true, but so are Big Bear and Baby Bear, and he hasn’t put a limit on them) so I devised a cunning plan. What if you can make cake without baking anything? Well it turns out you can, because Lime and Blueberry Cheesecake doesn’t break the no-baking rule.
I feel as cunning as Fantastic Mr Fox.
Also, because it’s cheesecake, with lots of fruit and not that much sugar, it’s good for you, right? (Don’t break the illusion, I’d rather that ignorance was bliss.)
- 50g salted butter
- 2 tbsp golden syrup
- 150g malted milk biscuits, finely crushed (Big Bear had great fun with the pestle and mortar, but it would be much quicker in a food processor)
- 250g mascarpone cheese
- 200g fromage frais
- 50g caster sugar
- Grated rind and juice of 2 limes
- 150ml double cream
- To decorate:
- 125g fresh blueberries
- Sifted icing sugar (optional)
To make the base, melt the butter and syrup in a saucepan. Stir the biscuit crumbs into the butter mixture, then mix well and press into the base of an 8 inch loose-bottomed tin. Then pop it in the refrigerator to chill.
Beat the mascarpone in a bowl to soften, then stir in the fromage frais, sugar and lime rind. Beat in the lime juice gradually so that it doesn’t split.
In a second bowl whisk the double cream until it forms soft peaks, then fold into the mascarpone mixture using a spatula. Spoon the creamy filling on to the biscuit base and swirl the top with the back of a spoon.
Refrigerate for 3 hours (or longer), then remove the cheesecake from the tin and decorate with the blueberries and dusting of icing sugar if you have a really sweet tooth!
See, no baking at all. And a delicious cheesecake. I feel smug! If anyone else has no-bake cheesecake recipes, please, share them, I have plenty of no-baking to do.
Mummy Bear x