Lime and Ginger Cheesecake. Lime and ginger cheesecake is a creamy no-bake cheesecake suitable for all occasions, from dessert at a dinner party to part of a buffet. A gorgeous combination of citrus and ginger makes this lime and ginger cheesecake refreshing and indulgent all at once. For extra ginger flavour, use gingernuts for the base instead of digestives.

The candied Ginger surprise inside makes this special and the Lime glaze gives it an extra bit of sweetness and contrast. I love the classic graham cracker crust but you can use any type of crushed cookies mixed with just enough butter to. Pour the filling mixture into the chilled biscuit base and tap lightly to level the filling. You can have Lime and Ginger Cheesecake using 8 ingredients and 15 steps. Here is how you cook it.

Ingredients of Lime and Ginger Cheesecake

It's of Base.
Prepare 65 g of Melted butter.
Prepare 1 of pck ginger Biscuits.
It's of Top.
Prepare 1/2 pint of Whipping Cream.
You need 5 tbls of caster sugar.
Prepare 300 g of mascarpone or Philadelphia cream cheese.
Prepare 5 of medium sized limes.

There's always ice cream and sorbet, but a cheesecake chilled nicely in the refrigerator ticks all the boxes too. Maybe not as good as the real thing (limes and cream), but I found a key lime mix made by Wind and Willow that is not only fast, less expensive and probably less calories that I used instead of the recipe here. Make one large cheesecake, or four individual ones to give a personal touch. We've spiced up this ginger & lime cheesecake by using ginger snap biscuits in the base.

Lime and Ginger Cheesecake instructions

Get a 24inch cake tin and grease the bottom and lime the edge with wax paper..
Crush the Biscuits until you have very fine crumbs. I use a blender just because it’s faster and less messy!.
Melt the butter until it separates. When it does, remove top section (yellow part) and add to the biscuit crumbs. DO NOT USE the white of the butter at the bottom.
Add the melted butter with the crumbs and mix together.
Put the base into the bottom of the cake tin and pat firmly down whilst making sure the bottom is evenly spread and covers the whole area. I find using you hand helps.
Stick in the fridge for at least 15 minutes to set.
For the top, squeeze the juice of 5 limes, remove any pips and then put aside for later along with some of the skin.
Whisk up the whipping cream until thick.
Add to the cream the mascarpone cheese, sugar and the lime and whisk until all is mixed together.
Remove the tin from the fridge and spoon over the mixture..
Smooth out the top.
Great over some lime zest and squeeze it a little for the speckled effect.
Put back in the fridge until set (2hrs).
Take out of the fridge, remove the tin and wax paper.
Enjoy!.

In food processor, combine the gingersnap crumbs and sugar, process until well mixed. Add melted butter and pulse until combined. Home » Recipes » Recipes » Lime and Ginger Semifreddo Cheesecake. This zingy, fresh-tasting cheesecake isn't just delicious, it's also really easy to make. Better still, it can be made ahead of time - up to a few months, in fact - so it's an ideal dessert to have on the menu for a large party.