Recipe: Delicious Lime and Ginger Cheesecake

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. This cheesecake makes individual servings which makes it perfect for dishing up at a dinner party and if you're entertaining a big group you can easily double. Pour the filling mixture into the chilled biscuit base and tap lightly to level the filling.

Get a zingy hit with a lime cheesecake from Aaron Craze. There's always ice cream and sorbet, but a cheesecake chilled nicely in the refrigerator ticks all the boxes too. Make one large cheesecake, or four individual ones to give a personal touch. You can cook Lime and Ginger Cheesecake using 8 ingredients and 15 steps. Here is how you cook that.

Ingredients of Lime and Ginger Cheesecake

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

We've spiced up this ginger & lime cheesecake by using ginger snap biscuits in the base. 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. Coconut and lime cheesecake with passion fruit caramel recipe In food processor, combine the gingersnap crumbs and sugar, process until well mixed.

Lime and Ginger Cheesecake instructions

1. Get a 24inch cake tin and grease the bottom and lime the edge with wax paper..
2. Crush the Biscuits until you have very fine crumbs. I use a blender just because it’s faster and less messy!.
3. 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.
4. Add the melted butter with the crumbs and mix together.
5. 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.
6. Stick in the fridge for at least 15 minutes to set.
7. For the top, squeeze the juice of 5 limes, remove any pips and then put aside for later along with some of the skin.
8. Whisk up the whipping cream until thick.
9. Add to the cream the mascarpone cheese, sugar and the lime and whisk until all is mixed together.
10. Remove the tin from the fridge and spoon over the mixture..
11. Smooth out the top.
12. Great over some lime zest and squeeze it a little for the speckled effect.
13. Put back in the fridge until set (2hrs).
14. Take out of the fridge, remove the tin and wax paper.
15. Enjoy!.

Add melted butter and pulse until combined. The somewhat older me suggests that this should be enjoyed without guilt. A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. So really it's just an easy raw cashew cheesecake with a few slices of lemon on top, a couple of raw I am experimenting with so many other cheesecakes you share here…The Strawberry Lime requires to remain in freezer. This tropical-inspired cheesecake features a ginger-coconut crust and two divine layers topped off with a fresh mango coulis.