No 36 - Lime Marmalade Cheesecake.

As promised recipe that can use Lime Marmalade....  I am not a fan of gelatine type cheesecakes prefering by far the baked kind, but this went down a storm at home and at work.  (Make sure it is well chilled before you transport it anywhere)

Lime Marmalade Cheesecake

Base (for a 9" loose bottom baking tin):
50 g melted butter
1/4 cup (50g) of castor sugar
1/2 packet of gingernuts smashed up in the blender (of use a strong paper bag & a rolling pin).

Put a circle of baking paper in the bottom of the tin, and press this mix into place.  Chill it while you are making the filling.

Filling:
225g soft cream cheese (full fat)
2 eggs (whites and yolks separated)
1/2 cup castor sugar
juice and grated rind of 1 lemon
150 ml cream
4 Tb lime marmalade
15g gelatine powder dissolved in 4 Tb boiling water

Soften the cream cheese and beat in the egg yolks and half the sugar.  Add the lemon, marmalade and cream and blend well.  Then stir in the well dissolved gelatine mix.

Set that aside until it is on the point of setting.  Meanwhile beat the egg whites until stiff and whisk in the remaining sugar until you get meringue consistency.  Fold this into the cheese mix, pour it over the base, and gently shake the tin to level the top.

Chill fo 3-4 hours. 

Topping:
another 4 Tb Lime Marmalade (that's the best part of half a jar of my runny batch gone by now....)
50 g chopped toasted nuts
Whipped cream

Warm the marmlade (your's won't be runny like mine) enough to make it soft spreading consistency (runny is really good) and spread it over the top and sides.  Coat the top and sides with the chopped nuts. 

Decorate or serve with whipped cream - if your cholesterol count will allow.