Ginger and Lime Cheesecake
- Preparation and cooking time
- Total time
- Chill in a refrigerator for 2- 3 hours until firm
- More effort
- Serves 2
Skip to ingredients
Ingredients
- 225 grams ginger biscuits - crushed
- 115 grams unsalted butter - melted
- 300 grams full fat soft cheese
- 250 ml double cream
- 2 limes - juice and rind
- 4 tablespoons ginger syrup
- 8 pieces Opies stem ginger
TO SERVE:-
- Lime zest
- Chopped ginger
- Icing Sugar
Method
- STEP 1Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
- STEP 2Chill in the refrigerator for approximately 1 hour.
- STEP 3Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
- STEP 4Add the stem ginger and lime zest and mix in thoroughly.
- STEP 5Spoon onto the biscuit bases and spread evenly over the surface.
- STEP 6Chill in a refrigerator for 2- 3 hours until firm.
- STEP 7To serve place the cheesecake on a serving plate and carefully remove from the mould.
- STEP 8Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
- STEP 9Lightly dust with icing sugar.
