Photo by Julie O’Malley
Lemon and Lime Cheesecakes (Thermomix)
Serves 4
Base:
125g Granita bisc, broken in pieces as you drop them in the bowl
1 tsp ground mixed spice + small grind sea salt
40g softened butter, in chunks
Place all ingredients into TM bowl. Pulse Turbo 2-3 times until chopped fine and butter is incorporated. Divide mixture between 4 serving jars (or glasses if you prefer) and gently tap down so it is evenly spread out. Don’t pack it down too hard though or you won’t get your spoon through it. Clean bowl.
Filling:
250g cream cheese, softened and in chunks
395g can sweetened cond milk
80ml lemon juice (about 1 1/2 lemons)
juice and fine zest 1 lime
2 fresh passionfruit to serve (or could use fruit of choice)
Place all ingredients except passionfruit into a clean TM bowl. Blend 10 secs/speed 4 until smooth and combined. Divide mix between the jars/glasses. Refrigerate for 2 hours to set. Top with passionfruit (or fruit of choice) to serve.
Photo by Julie O’Malley
Lemon and Lime Cheesecakes recipe from the book “Salads in a Jar” by Courtney Roulston