We had Tiffin and Lime Marscapone Cheesecake at our Quilting Bee last Monday and Karen asked for the recipe. Apart from cake baking, which I consider a science as much as an art, I don't use recipes as such. I have loads of recipe books which I love reading, but when it comes to making things though I quite often just chuck things into a bowl. Sometimes they come out well and sometimes they don't. The tiffin is made with a bar of chocolate, some crushed biscuits and whatever dried fruit or nuts are in the cupboard. If it is a bit dry when I'm mixing it I put some melted butter in. We had fig and hazelnuts in the bars above. Maybe about 100g each of fruit and nuts to 200g of bikkies.
The cheesecake is a bit more ordered -
200g ginger biscuits, crushed
50g melted butter
Mix these together and press into a loose bottomed cake tin or a flan dish. The smaller the dish the deeper the cheesecake.
2 x 250g tubs of marscapone
50g sugar (icing is best because it dissolves quickly - you may need to add more if the limes are large and juicy, but you have to wait for granulated to dissolve or you end up making it too sweet!)
juice and finely grated zest of 2 limes
Save a little of the grated rind for decoration then mix the marscapone, sugar, juice and zest together. Taste and add more sugar if you like. Spoon over the biscuit base, smooth out and chill until firm - maybe a couple of hours. Decorate with remaining zest. So simple and good for hot days when you don't want to put the cooker on.