I found the coolest limes ever. They are tiny little fruits that are extremely tart with these little beads that burst with flavor once you bite on them. I tried them for the first time and I was instantly obsessed with how fun they were. Initially, I was worried I wouldn't be able to get the beads out of the fruit but after one try, I realized that the easiest way to do so was to cut the lime in half and squeeze each half until the insides popped out - you can see what they look like in the photo below.
Once I tried one, I was hooked. I decided to put together a cheesecake as the first recipe and it did not disappoint. A few of my favorite things are in this recipe: white chocolate, mascarpone, cream, and lime. The granola crust serves as the base. If you have never tried granola crust, do. It's so easy and is a great substitute for a typical cookie crumb crust.
3 CHEESE WHITE CHOCOLATE LIME CHEESECAKE
INGREDIENTS
CRUST*
1 c vanilla almond granola
1/4/ c flour
5 T melted butter
1 T sugar
FILLING
8 oz cream cheese
8 oz mascarpone
8 oz ricotta
4 eggs
1 c sugar
2 tsp vanilla extract
4 oz white chocolate
Pulp from 4-5 finger limes
CREAM
1 c cream
1/4 c sugar
2 oz white chocolate
garnish: finger lime beads
DIRECTIONS
In a bowl, combine, granola, flour, butter and sugar. Mix well and press on to the bottom of a springform pan. Bake crust at 350 F for 15 minutes.
In the meantime, combine cheeses and eggs. Whisk well and add sugar, extract, chocolate, pulp. Pour into pan and spread cheesecake evenly. Place cheesecake in the middle rack of oven with a baking sheet on the bottom rack to catch any drips. Bake at 350F for 60-65 minutes. Cool completely.
Top with cream and a garnish of finger lime beads.
*You can substitute any cookie crumb crust
Thank you to Melissa's for providing the oranges. And a big thank you to you for supporting all of FashionEdible's collaborations!
