Chilled Citrus Cheese Pie

Chilled Citrus Cheese Pie

For the base

Digestive biscuits 1 ½ cups, crumbled
Butter ½ cup, softened
Line the base of a spring form mould with butter paper (I used a 10” spring form mould)
Press the biscuit-butter mixture on to the base evenly. Chill in refrigerator .
Filling

Hung yogurt 1 cup
Mascarpone cheese 1 ½ cups
Juice of sweet lime 1/2 cup
Zest of orange, lime and sweet lime 1 tablespoon *
Castor sugar ¾ cup
Gelatine, unflavoured 1 ½ tablespoons dissolved in ½ a cup of water on a double boiler
Lemon 1 sliced for garnish

Lemon glaze

Juice of 6 limes (about ½ cup), seeds removed
Castor sugar 2 tablespoons, heaped
Butter, softened 2 tablespoons, heaped
Corn flour 1 1/2 tablespoons

Whisk together the hung yogurt and mascarpone cheese. When smooth and creamy, add the sweet lime, sugar and zest. Combine well. Dissolve the gelatin on a double boiler.** While whisking the mixture, slowly add the gelatin. Pour into the spring form mould. Smoothen surface and chill.

The glaze 

In a heavy bottom small pan, mix together the lime juice, sugar and softened butter, on a low flame, stirring with a wooden spatula.
Dissolve the corn flour in a little cold water. Add to the mixture. Cook for 2-3 seconds. Add the remaining water and simmer till the mixture just coats the spatula. Cool.

To assemble

Unmold pie over serving dish. Spoon glaze over the top of the pie. Smoothen with the back of a spoon, Allow to set. Chill.
Serve chilled.
Reserve the remaining glaze to top over sliced pie!
*Just scrape the zest avoiding the white portion of the rind which would make it bitter.
**Alternatively sprinkle the gelatine over ¼ cup water in a microwave safe cup. Let it soak for a couple of minutes until it is absorbed. Then microwave on high for about 40 seconds until hot, but not boiling. Remove the mixture from the microwave and stir until clear and completely dissolved. Cool completely before using.