Lime and Ginger Cheesecake

June 30, 2017

Channeling some tropical inspiration (which is much needed as it has been a grey old week) I have looked to the fresh flavours of lime and ginger.  

 

This is such a tasty cheesecake and has stood the test of time.  I first started making a version of this when I was a teenager, for whenever we would have a family dinner party, it is the perfect thing to finish a meal with.  The lime gives a refreshing burst or flavour and the ginger provides the warming spicy depth.

 

Cheesecake is always a crowd pleaser and just like last week - no oven needed for this recipe, it is quick and easy.  I use mascarpone cheese in this recipe rather than cream cheese as it is not being baked, the firmness and creaminess of mascarpone is perfect. 

 

 

Lime and Ginger Cheesecake

 

200g ginger snap biscuits

85g   unsalted butter, melted

500g mascarpone cheese

 40g  icing sugar, sifted

  3     limes, zest and juice

 

  • Either whizz the ginger biscuits in a food processor or break them up using a large mixing bowl and the end of a rolling pin, either way they need to be the texture of fine crumbs.

  • Pour the melted butter into the biscuit crumbs and stir until they are thoroughly coated.

  • Using either 4 small 10cm tart tins or one 20cm tart tin, divide the biscuit crumbs into the base of each (or just tip into the one larger tin) and press down firmly, spreading the crumbs to the edge and creating an even layer.  It’s really important that the base is pressed down firmly in order to create a solid bottom to your cheesecake  so that it won’t crumble apart when cut.

  • Place the base/s into the fridge to firm up whilst you get on with making the filling.

  • In a large bowl, combine the mascarpone cheese, icing sugar, lime zest and juice.  Beat it together with a wooden spoon until you have a fluffy, creamy texture.  It will seem hard at the beginning, but keep mixing, it will come together.

  • Take the cheesecake bases from the fridge and spoon the cheesecake mix evenly amongst them, using a spatula to level them out.  Place back  in the fridge for at least 30 minutes, or until ready to serve.

 

 

Maybe if enough people make this over the weekend, we can bring back the warmer weather.  Let’s give it a try - at the very least, we all end up with cheesecake (never a bad thing!)

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