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
