Ginger and Lime Cheesecake
Serves 2
More effort
Total time:
Chill in a refrigerator for 2- 3 hours until firm
Ginger and Lime Cheesecake
Skip to ingredients
Showing items 1 to 6 of 6
- 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 1
Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.step 2
Chill in the refrigerator for approximately 1 hour.step 3
Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.step 4
Add the stem ginger and lime zest and mix in thoroughly.step 5
Spoon onto the biscuit bases and spread evenly over the surface.step 6
Chill in a refrigerator for 2- 3 hours until firm.step 7
To serve place the cheesecake on a serving plate and carefully remove from the mould.step 8
Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.step 9
Lightly dust with icing sugar.
