Lemon, Lime and Ginger Cheesecake
You can't beat a good cheesecake and this lemon, lime and ginger number is one of the all-time greats!
Fresh and light yet creamy and indulgent, this recipe is addictive in all the right ways. It's ideal for dinner parties as you can make it well in advance and it looks really impressive when you bring it to the table - elegant and inviting. The secret to this recipe is the use of the syrup from a jar of stem ginger and you can use the stem ginger itself in my stuffed pork tenderloin recipe for the main course!
Lemon, Lime and Ginger Cheesecake
For the base:
200g gingernut biscuits
60g unsalted butter, melted
Grated zest 1 lime
Vegetable oil for greasing
For the filling:
560g full-fat cream cheese
397g tin condensed milk
3 tbsp stem ginger syrup (from a jar of stem ginger in syrup)
Zest and juice 2 lemons
Zest and juice 2 limes
1 sachet Dr Oetker powdered gelatine
In a food processor, whizz the gingernut biscuits to fine crumbs, then add the butter and lime zest. Whizz again until everything is mixed together thoroughly. Lightly oil a 20cm diameter loose-bottomed cake tin, then evenly press all but 2 tbsp of the biscuit crumbs into the base. Chill while you make the filling.
Put all the filling ingredients except the gelatine in a large mixing bowl, then beat with an electric mixer until very smooth. Put the gelatine in a medium bowl with 100ml cold water. Sit the bowl on a saucepan half filled with hot water from the kettle, then heat gently over a low heat (make sure the bowl doesn’t touch the surface of the water). Stir the gelatine until it dissolves, then stir into the filling mixture, ensuring there are no lumps.
Pour the filling on top of the chilled biscuit base, then cover the tin with cling film and chill in the fridge for at least 5 hours to firm up. Remove the cheesecake from the tin, then sprinkle over the reserved biscuits and serve.
Fresh and light yet creamy and indulgent, this recipe is addictive in all the right ways. It's ideal for dinner parties as you can make it well in advance and it looks really impressive when you bring it to the table - elegant and inviting. The secret to this recipe is the use of the syrup from a jar of stem ginger and you can use the stem ginger itself in my stuffed pork tenderloin recipe for the main course!
Lemon, Lime and Ginger Cheesecake
For the base:
200g gingernut biscuits
60g unsalted butter, melted
Grated zest 1 lime
Vegetable oil for greasing
For the filling:
560g full-fat cream cheese
397g tin condensed milk
3 tbsp stem ginger syrup (from a jar of stem ginger in syrup)
Zest and juice 2 lemons
Zest and juice 2 limes
1 sachet Dr Oetker powdered gelatine
In a food processor, whizz the gingernut biscuits to fine crumbs, then add the butter and lime zest. Whizz again until everything is mixed together thoroughly. Lightly oil a 20cm diameter loose-bottomed cake tin, then evenly press all but 2 tbsp of the biscuit crumbs into the base. Chill while you make the filling.
Put all the filling ingredients except the gelatine in a large mixing bowl, then beat with an electric mixer until very smooth. Put the gelatine in a medium bowl with 100ml cold water. Sit the bowl on a saucepan half filled with hot water from the kettle, then heat gently over a low heat (make sure the bowl doesn’t touch the surface of the water). Stir the gelatine until it dissolves, then stir into the filling mixture, ensuring there are no lumps.
Pour the filling on top of the chilled biscuit base, then cover the tin with cling film and chill in the fridge for at least 5 hours to firm up. Remove the cheesecake from the tin, then sprinkle over the reserved biscuits and serve.
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