No-Bake Lemon And Lime Cheesecake. A Mother’s Day Post.

You know I’ve never told my Mom ‘I love you Mom’. Not in so many words. I’ve always marvelled at her strength, the way she’s able to embrace situations…for being the Mommy who has a solution for everything. I wanted to tell her ‘Hey Mom..you are a Super woman’. But I didn’t. Ever. Perhaps I’ve just taken her for granted all along or maybe like many of us, I’ve assumed that she would know. But motherhood, since it happened to me 4 years ago, it changed my perception about every big or little relationship in my life. Unlike me, my little boys are quite vocal about their affection towards their mother.  And I am ever so ready to hear them, to read the little love notes scribbled in crayons or get hugged over and over again. A million times over.

I will be meeting my Mommy at end of this month, after a year. Something that I am really looking forward to. I’d love to bake for her and also get her into the kitchen to cook all my favourite dishes. Ironically, my mother is diabetic…to the highest degree. So was my grandmother. It runs in the family so I need to keep a tab on my blood sugar levels. Funny, considering that sugar is the core of my creations, the basis of this blog.

I’ve kept my Mother’s Day cake simple…just like I would do if she was eating it. I’ve made this many times before and I love this cheesecake, the flavours, the simplicity of a straightforward cake. The natural essence of lemon and lime. I’ve chosen the flowers inspired by the Autumn colours at the moment. These colours are stuck in my head as the Autumnal, colour changing leaves are one of the first things I intend to show her before we lose the leaves to Winter.

If you are still deciding on what to make for your Mommy, go ahead with this cake. You wont regret it. So few ingredients, 10 minutes of prep time and such an amazing blend of flavours. Of course, it can be made for any other celebration too.

My little boys have been participating in a few secret meetings with their Daddy. They come out giggling and full of excitement after the closed- door meetings. We’ve planned a little picnic on Sunday next to the waterside near our place. I cant wait to find out more.

Happiest of Mother’s Day to all you wonderful mothers, grandmothers, soon-to-be mothers and all those who build a family of love, strength and gratitude.
And to my dearest Mom, I love you…with the heart and brain of a 2-year-old. Even today!

Lemon and Lime Cheesecake (minimally adapted from Taste.com)
Serves 8-10

150g sweet biscuits, processed to fine crumbs (I used Butternut Snap cookies)
50g butter, melted, cooled
500g cream cheese, softened (I used Lite Cream cheese)
3/4 cup castor sugar
1 lemon, zest finely grated, juiced
2 limes, zest finely grated, juiced
1 1/2 tablespoons lime juice
1 1/2 tablespoons lemon juice
3 teaspoons powdered gelatine
300 ml thickened or heavy cream, whipped to soft peaks
Fresh flowers, to decorate

Grease and line base and sides of a 19 cm (base) springform pan with baking paper. Combine biscuit crumbs and butter. Press into base of prepared pan. Refrigerate while preparing filling.

.Heat 1 1/2 tablespoons lemon juice, 1 1/2 tablespoons lime juice and gelatine in a small saucepan over medium heat, stirring with a fork until hot and gelatine is dissolved. Set aside to cool. Using an electric mixer, beat cream cheese and sugar until smooth. Beat in the lemon and lime zest. Beat gelatine into cream cheese mixture until well combined. Fold in cream, mixing until well combined.

Spoon filling over base. Smooth surface. Refrigerate for 4 hours or until set. When ready to serve, gently place a circle of baking paper, smaller in circumference than the cake on top of the cake. Place the fresh flowers. Serve chilled.