So it’s Christmas again and I really like to create a menu that represents what I grow or make, and I like to make everything as much as possible, from scratch. This recipe is for no-bake mini cheesecakes that have lemon myrtle and finger limes in the ingredients.

This recipe was generated by an AI, with prompts including the need for it to be stable in warm weather and include Finger-Limes and Lemon Myrtle, then I adjusted it as I made it. Alterations were made to the recipe as I went.

No-Bake Mini Cheesecakes with Finger Lime and Lemon Myrtle

Ingredients:

Crust:

• 375g digestive biscuits  (one pack) finely crushed
• 150g unsalted butter, melted
• 100g brown sugar

Filling:

• 3 tsp gelatin powder
• 60ml warm water (4 tablespoons)
• 240ml heavy cream, (whipped to stiff peaks with custard powder)
• 1 tbs custard powder
• 500g cream cheese, softened
• 100g sour cream
• 150g granulated sugar
• 1 tsp vanilla extract
• 2 tsp lemon myrtle powder
• Pulp from 6 finger limes

Topping:

• Additional finger lime pearls for garnish
• Sprinke of Lemon Myrtle powder (optional)

Method

Prepare the Crust:

1. Pre-heat the oven to 175°C
2. Combine the crumbled digestive biscuit crumbs and brown sugar with the melted butter in a food processor until it looks like sand.
3. Divide the mixture evenly among 24 silicone cupcake liners. This should be a 1 to 1½ tbs in each case. Press the mixture firmly into the bottom of each case to form the crust.
4. Bake the crusts in the preheated oven for about 7 minutes, or until they are lightly golden and set.
5. Allow the crusts to cool completely before adding the filling.

Prepare the Gelatin:

1. Sprinkle the gelatin over 60ml (4 tablespoons) of water in a small bowl. Let it sit for about 5 minutes to bloom.
2. Once bloomed, heat the gelatin mixture in the microwave for about 10-15 seconds until it is completely dissolved and liquid.

Prepare the Filling:

1. Whip the cream and custard powder to form stiff peaks, set aside.
2. In the mixer, beat the cream cheese, sugar, vanilla extract and lemon myrtle powder together until smooth and creamy.
3. Gently fold in the whipped cream, with the mixer running on slow, continue until the mixture is smooth and fluffy.
4. Slowly pour the dissolved gelatin into the cream cheese/whipped cream mixture, while continuously mixing to ensure even distribution.
5. Add in the finger lime pulp and mix slowly until evenly distributed.

Assemble the Cheesecakes:

1. Spoon the filling or pipe the cheesecake mix over the prepared crusts in the muffin tin, this should be about 2 tablespoons of filling in each cup. It is ok to fill to the top if the patty cases are small.
2. Smooth the tops with a spatula or tap the trays firmly on to a solid surface, rotating and tapping until the tops are level.
3. Top each cheesecake with a small amount of additional finger lime pulp and a sprinkle of lemon myrtle powder if desired.
4. Refrigerate for at least 4 hours or until fully set or if storing, place on trays in the freezer until set, remove the silicone cases then pack into airtight containers with baking paper in between layers, and freeze until 1/2 an hour before youi are ready to serve.

Serve:

1. Once set, remove the mini cheesecakes from the muffin cases and peel off the cupcake liners.
2. Serve chilled and enjoy the refreshing, zesty flavors of finger lime and lemon myrtle!
3. Serve additional, stabilised whipped cream or ice-cream on the side.

Tips:

1. Ensure the gelatin is fully dissolved before adding it to the filling.
2. Mix the gelatin in quickly but gently to avoid clumps and ensure a smooth texture.
3. These mini cheesecakes impress with their delightful Australian flavors!
4. Baking the crust gives it a more pronounced flavor and a firmer texture, which complements the creamy filling and helps keep them solid if freezing.