Lime Cheesecake & Frozen Espresso Lime Cheesecake & Frozen Espresso A dessert lover’s dream - savour the sweet creamy richness of this classic cheesecake served with a smoothly satisfying frozen coffee. 4

Lime Cheesecake & Frozen Espresso

A dessert lover’s dream - savour the sweet creamy richness of this classic cheesecake served with a smoothly satisfying frozen coffee.

Preparation

For the biscuit base:

  • Blend all the ingredients until you obtain a coarse breadcrumb texture.
  • Spread the mixture into a greased spring form baking tin (28 cm), lined with greaseproof paper and bake for 15 to 20min.

 

For the cheesecake filling:

  • Put all the ingredients in a food processor to make the cream cheese mixture.
  • Blend until the cream is smooth.
  • Pour onto the biscuit base and bake for 40 min.
  • Leave to set in the fridge overnight.
  • Remove the cheesecake from the tin.

Serve with a frozen Espresso:

  • Pour the caramel syrup into an espresso cup then add the crushed ice.
  • Add the Cosi and stir.
     

Accessories for this recipe

Ritual Water

Characteristic

Medium
Difficulty
Medium
Preparation
PT20M10 min. + 40 min. baking time + 1 night in the fridge
Material
1 oven
1 mixer
1 Ritual water glass ( 110 ml / 3.7 oz)

Ingredients

For the frozen Espresso

  • 1 capsule of Grand Cru Cosi
  • 3 teaspoons of crushed ice
  • 1 teaspoon of caramel syrup

For the biscuit base

  • 100 g / 3.5 oz of sugar
  • 200 g / 7 oz of flour
  • 120 g / 4 oz of butter
  • 1 tablespoon of cream
  • 1 tablespoon of ground vanilla
  • 1 tablespoon of cinnamon

For the cheese filling

  • 500 g / 18 oz of ricotta
  • 200 g / 7 oz of cream cheese
  • 160 g / 5.6 oz of sugar
  • Juice of 1 lime
  • 1 teaspoon or vanilla essence
  • 200 ml / 6.8 oz of whipping cream
  • 1 teaspoon of plain flour
  • 4 eggs
<em>Cosi</em>
Cosi
Intensity : 3
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