For the past few weeks, we’ve been referring to this delicious, no-bake lime and ginger cheesecake as ‘Diane’s Cheesecake’.
It’s actually a BBC Good Food recipe, but on our last visit to our good friends Diane & Doon, it was served as dessert after a lovely meal… so now it’s always going to be Diane’s Cheesecake! We told them at the time that it would have to feature in our weekly Cakes & Bakes slot – so here it is… and, “Hi guys!”.
It’s a straightforward recipe which can be prepared well in advance, so perfect for dinner parties and the like. A perfect end to all types of meal from spicy curries & noodles to rich pasta dishes & roasts.
It’s clean, light and zingy – and despite containing no added sugar, the cheesecake is plenty sweet enough from the stem ginger syrup. The flavours combine beautifully – and it’s a very attractive dish too with bright, fresh colours.
It comes very highly recommended… so give it a go!
Click here to save the recipe on Pinterest!
Lime and ginger cheesecake
Ingredients
- 225 g/8oz ginger biscuits ground
- 115 g/4oz unsalted butter melted
- 300 g/10½oz full fat soft cheese
- 250 ml/8¾fl oz double cream
- 2 limes juice and zest
- 4 tbsp ginger syrup
- 8 pieces stem ginger chopped
- a few pieces of crystallised ginger
Instructions
- Mix the ground biscuits with the melted butter and press into the base of a 20cm/8" loose-base or spring-form cake tin using the back of a spoon
- Chill in the fridge for about an hour
- Lightly whip the cream and then mix in the cream cheese, ginger syrup and lime juice
- Add the chopped stem ginger and lime zest and mix in thoroughly
- Spoon onto the biscuit base and spread evenly over the surface. Knock the tin on the worktop a couple of times to remove air bubbles
- Cover and chill in the fridge for 2-3 hours until firm
- Carefully remove the cheesecake from the mould on to a serving plate
- Sprinkle a small amount of lime zest and crystallised ginger over the top
- Slice and serve
