Tahitian Lime & Finger Lime Cheesecake

For my residency on the rooftop of the Maggie restaurant at the Hôtel de Rochechouart, I am sharing my recipe for Tahitian lime cheesecake with finger lime pearls.

A gourmet dessert that wobbles with every bite between milky sweetness and tart explosions.

Here, the filling is baked into the crust, which stays crispy. The cream is prepared with egg whites whipped, giving it a creamier, airier texture. The Tahitian lime adds a wonderful freshness with a slightly tart and fruity note.

For 6 to 8 people:

200g of homemade shortbread, tea biscuits, or speculoos. For my part, I most often use my citrus canestrelli, currently with kaffir lime zest.
125g of salted butter
500g of plain Philadelphia cream cheese
12 cl of heavy cream (30% fat)
200g of sugar
5 eggs
2 limes or citrus fruits of your choice, depending on your taste
finger limes

Butter a cake pan and line the bottom with parchment paper, an important step for easy removal.
Crush the biscuits into crumbs and add the melted butter. Line the bottom and sides of the pan with the resulting mixture, ensuring the crust is evenly distributed.
Separate the egg yolks from the whites. Begin by beating the sugar with the yolks until pale. Then, beat the egg whites until stiff.
In a mixing bowl, combine the Philadelphia, heavy cream, zest, and citrus juices, then add the yolk and sugar mixture. Gently fold in the whipped egg whites.
Bake the cheesecake at 180°C (350°F) for 15 minutes, then lower the oven temperature to 150°C (300°F) for about 45 minutes; don't hesitate to bake it longer if you are unsure about the doneness. The cheesecake should be well-cooked and golden brown.
After it has cooled completely, generously cover the cheesecake with finger lime pearls.

For Parisians all year round or just for a day, come discover my plates and cocktails inspired by my rare citrus liqueurs on the rooftop of the Hôtel Rochechouart, until September 27th, starting at 5 PM.