Lime & ginger cheesecake
Prep
25 mins
Cook
15 mins
Servings
10
Difficulty
Medium
This is one of my favorite desserts to whip up when I want something impressive but don't have hours to spare. The beauty of this lime and ginger cheesecake is that it comes together in just forty minutes from start to finish, making it perfect for unexpected guests or a last minute treat. Ginger is absolutely wonderful for digestion, so you can feel a little better about indulging in this creamy, tangy beauty. The sharp citrus cuts through the richness beautifully, and those spicy ginger biscuits in the base are the real star. It's simple, it's stunning, and honestly, it costs very little to make.
Ella x
Ingredients
- 200 gramsginger nut biscuits
- 70 gramsunsalted butter(melted, plus extra for greasing)
- 2soft cheese
- 110 gramsicing sugar(sifted)
- 3limes(zest and juice)
- 150 mlsdouble cream
Detail level
Instructions
- 1
Line the base of a greased, 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or use a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon. Bake for 15 minutes, then set aside to cool.
- 2
Use a wooden spoon to beat together the soft cheese, icing sugar and a pinch of salt until combined. Beat in the zest of 2 limes and the juice of 3. In a separate bowl, use electric beaters to whisk the cream until it’s just holding soft peaks. Gently fold the cream through the soft cheese mixture. Tip onto the cooled biscuit base, smooth the top, cover and chill for at least 4 hours (or overnight).
- 3
When ready to eat, remove the cheesecake from the tin and discard the baking parchment. Scatter with a little more lime zest and serve straight away.
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