Thursday 9 May 2013


Whenever there is a special day coming, I feel pressured into doing something big to mark the occasion. I don't mean to be a snarky spoil sport but seeing adverts showing what we should do makes me feel railroaded into doing something I do not want to do. We all know that the noble meaning of the occasion is lost in marketing strategies.

It is Mother's day on Sunday and the second one for me this year (UK Mother's day is in March). The true meaning of the occasion is to appreciate Mums, what they do and the role they hold. It is not about buying something for her at all. Buying her an I MUM mug (again) is not the way to make her happy.

Make your mother's day by giving her a break from her duties, worries and annoyances. Make her feel special by simply letting her know that you remembered that it's Mother's day. A warm greeting and a hug will surely make her day.

If you can, take over the dinner duties and give her a bit of me time. I'm sure Dads and kids can rustle something up together. A grill or roast with salad would be great and very manageable. Make the occasion extra special with a delicious but easy dessert to cap the meal.

This easy to make no-bake cheesecake is the perfect treat that even kids can manage to make. It is very much like key lime pie but has cream cheese. The filling is light and creamy in texture but cuts very well. The topping is lemon and lime marmalade from a jar garnished with whipped cream and lime slices. With something this sweet and thoroughly homemade, what Mum would not be happy.

Ingredients for the biscuit base:

1 1/2 c. of digestive biscuit (about 13 biscuits) or graham cracker crumbs 
1/3 c. packed brown sugar
1/3 c. butter, melted


Tip: It is easier to take a cheesecake out of the pan if you put the base the wrong side up.

Line the bottom and sides of a spring form pan. Secure the paper to the pan with clips so that it doesn't move while filling.

The easiest way to make the crumbs is in a food processor. Add in the melted butter and sugar and give it a whizz to combine. 

Put the crumbs in the lined pan. Using the flat bottom of a measuring cup press the mixture firmly and evenly into the base.

Ingredients for the Filling:

1/2 c. whipping cream
rind of 1 lime
juice of 2 limes
1 can (397 gms.) of condensed milk
1-300 gm. tub of cream cheese
1 tbsp. sugar
1 454 gm. jar of lemon and lime marmalade
extra whipping cream and lime slices for garnish


Whip the cream in a mixing bowl until thick. Whisk the lime rind, lime juice, condensed milk, cream cheese and sugar in another mixing bowl. Add the whipped cream and combine thoroughly.

Pour on top of the prepared crust and level the top with a spatula. Tap the cake pan sharply on the counter to get rid of excess air pockets. Remove the clips.

Put the marmalade in a saucepan and melt on low heat while stirring just until loose enough to pour on the cheesecake. This does not need to get hot nor smooth. 

Transfer to a bowl, sit on another bowl with iced water and stir to cool. 

Pour on the cheesecake. 

Chill until firm (overnight is best). 

Unmold on a cake plate.

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