Lime and Ginger Cheesecake. Mix cookie crumbs and butter in a small bowl and press into the bottom of springform pan. 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.
Be the first to review this recipe. This too came from my Buttercup book. It's a refreshing cheesecake with abit of added spice. You can cook 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.
- You need 65 g of Melted butter.
- You need 1 of pck ginger Biscuits.
- It’s of Top.
- Prepare 1/2 pint of Whipping Cream.
- Prepare 5 tbls of caster sugar.
- Prepare 300 g of mascarpone or Philadelphia cream cheese.
- You need 5 of medium sized limes.
Double-wrap outside of pan with heavy-duty foil. Pour the batter into the crust. Transfer the cake to a rack, remove the foil and let the cheesecake cool completely. Fold in the chopped ginger and mix together.
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!.
Pour in the tin and spread evenly over the chilled base. Spring is here and we can't get enough easy, no bake desserts! This Key Lime Cheesecake is simple, fruity, and creamy and is perfect for kicking off the next season of warmer weather. Made with a graham cracker crust, fresh lime juice and lime zest, and real cream, it is the perfect mix of sweet and tart. Process cookies and sugar in food processor until fine crumbs form.