Limequat cheesecake
A mouth-watering cross between limes and kumquats, limequats are amazing little things. They can be eaten whole: shiny skin, seeds and all. In this recipe, they are blended whole and then cooked out with sugar to make a super quick and simple jam which is then used in a rich, tangy cheesecake.
Cook's notes
If you want to make extra, the jam can be used for a whole host of different sweet treats.
Ingredients
- 250g limequats
- 100g caster sugar
- 100g butter
- 200g ginger biscuits
- 600g mascarpone
- 200ml double cream
- 50g icing sugar
Method
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Step 1
Put the limequats in a blender and pulse until they are thoroughly well blitzed; it’s likely you will still have some lumps and bits of seeds, but this adds a little texture. Transfer the mix to a saucepan with the sugar and cook over a low heat for 25 minutes. Remove from the heat and cool in the fridge.
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Step 2
Meanwhile, melt the butter in a heatproof bowl in the microwave. Crush the biscuits in a bowl using a rolling pin (or blitz them in a food processor) and pour the butter in and mix thoroughly. To make individual cheesecakes, you will need 4x 4” pastry rings. Put them on a flat baking tray. Alternatively, use a large 9” springform cake tin. Spoon the biscuit mix into the bottom of each ring and press down firmly, to compact the mixture and flatten it out. Refrigerate for 30 mins to allow to set.
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Step 3
In a large mixing bowl, whisk the double cream and icing sugar together until it just starts to thicken. In a separate bowl, whisk the mascarpone for 2 minutes. Gently fold the cream into the mascarpone and stir so that it is fully incorporated.
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Step 4
Spoon a teaspoon of the limequat jam on top of the biscuit base of each cheesecake. If making one large cheesecake, spread a thin layer across the whole base. Next, spoon the cream mixture on top, spreading out so you have an even, flat top. Repeat for each cheesecake. Finish with a generous spoonful of the limequat jam on top, spreading out across the surface. Chill in the fridge for at least 2 hours then enjoy.