A creative lifestyle blog.

Tuesday 16 April 2013


If you are a fan of either ginger or lime this desert is seriously one for you! So easy and simple to make its almost criminal if you don't try this one out for yourselves. This recipe makes one large cheesecake or 8 individual ones. I use these little glass ramekins which I kept after purchasing Gü Cheesecakes from my local supermarket, I like being able to see the entire cheesecake and the fact you don't have to cut it up to serve is always a bonus!  

225g ginger biscuits - crushed, 115g unsalted butter - melted, 300g of full fat soft cheese (low fat tastes just as good), 250ml double cream, 2 limes - juice and rind, 4 TBSP ginger syrup and 8 chunks of stem ginger. 

Firstly remember you will need lime zest, chopped ginger and icing sugar to decorate Then mix the biscuits with the melted butter and press into mould. Chill in the fridge for approximately 1 hour. Whip the cream and then mix in the cream cheese, ginger syrup and lime juice. Add the lime zest and ginger. Spoon onto the biscuit base and spread evenly over the surface. Chill in the fridge for 2-3 hours until firm. To serve sprinkle a small amount of lime zest onto the surface and then arrange the ginger around the edge of the cheesecake. Lightly dust with icing sugar and serve! 
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