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Lime cheesecake tonight

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I know someone (not me) who makes these cheesecake toppings, without the bases, and uses it as a alternative to yoghurt at breakfast.

I'm not sure if it was DTC or another site recently that had a lemon cream pie, which looked like lemon meringue, but was a cream, with some gelatine, topping. Why it actually needed gelatine in heavy cream I'll never know, but can only assume it was to ensure the top element kept its shape after slicing and serving.

Enjoy!
 
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