Cheese Lime Pie with Ginger Streusel

cheese lime pie

Ingredients icon-ingredients

*For a 20cm diameter cake tin or ring.

  • Pie crust (Streusel)

  • 100g Flour mixture

  • 100g Brown sugar

  • 100g Almond flour

  • 1 pinch of Salt

  • 100g Butter

  • 10g Grated ginger

  • Mousse

  • 350g Cream

  • 4 units Limes for grating

  • 375g Cream cheese

  • 125g Sugar

  • 140g Lime juice

  • 6 units Gelatine sheets

  • Topping (Lime gelatine)

  • 50g Sugar

  • 80g Water

  • 80g Lime juice

  • 1 unit Lime for grating

  • 2 units Gelatine sheets


  • For the pie crust.

  • 1.Mix the flour mixture, the brown sugar, the almond flour and the pinch of salt.

  • 2.Add the butter and work the dough. Add the grated ginger and knead until the dough is homogeneous.

  • 3.Pour the dough into the chosen cake tin and smooth it out with the help of a spatula. Bake at 160ÂșC for 25 minutes (until golden). Leave it to cool in the fridge.

  • Preparing the mousse.

  • 1.Grate the zest of 4 limes over the cream and leave it to infuse in the refrigerator for 12 hours.

  • 2.Squeeze the juice out of the limes.

  • 3.Hydrate the gelatine sheets in very cold water.

  • 4.Heat up half of the lime juice and disolve the gelatine sheets in it. Mix with the rest of the lime juice to lower the temperature.

  • 5.Whip the cream cheese and the sugar until you have a creamy and lumpless mixture.

  • 6.Mix the lime juice with the gelatine (already cooled down) into the cheese and sugar mixture. Whip it gently to integrate all the ingredients.

  • 7.In a different bowl filter the cream infusing with the lime zest.

  • 8.Partially whip the cream (until the consistency starts to get slightly thicker). Click HERE to see how the cream should look!

  • 9.Pour out the partially-whipped cream into the cheese mixture and integrate both mixtures gently with a spatula so that it doesn't curdle.

  • 10.Pour the mixture out onto the cooled down ginger streusel.

  • 11.Freeze it.

  • For the topping

    (lime gelatine).

  • 1.Hydrate the gelatine sheets in very cold water.

  • 2.In a saucepan, boil the water, the lime juice, the sugar and the lime zest for about 2 minutes.

  • 3.Disolve the gelatine into the above mixture.

  • 4.Leave it to cool shortly and pour it out onto the frozen pie.

  • 5.Freeze it once again.

  • 6.Unmould the frozen pie and leave it to defrost in the fridge.

  • *It's advisable to use softened butter for the streusel (the pie crust).

  • *It's important to cool down the lime juice and gelatine mixture before adding it to the cream and sugar mixture.

  • *Be careful preparing the mousse, because when the acid in the lime blends with fat (cheese and cream), it can curdle. For this reason, we must mix it gently and just enough to integrate all the ingredients properly.

  • *In order to unmould it correctly, the pie must be frozen. We can make use of a blowtorch, to warm up the borders a little, so that the unmoulding is easier and the final result clean and professional.

  • *It's important to defrost this type of pies in the fridge.


Subscribe to our newsletter!