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Easy lime and ginger cheesecake

By Nikki K on 24th Jul, 2014

Easy lime and ginger cheesecake

Method

  1. Find a 20cm non-stick cake tin with a removable base.
  2. Melt the butter in a medium saucepan on the hob or in a large non-metallic bowl in the microwave.
  3. Put the biscuits in a sturdy freezer bag and bash them with a rolling pin. Or use a food processor if you have one - it will give a finer crumb which will hold together better.
  4. Add the biscuit crumb to the butter and mix thoroughly. Tip into the cake tin and spread evenly across the base. Press down all around very thoroughly with a flat object like a small palette knife or the base of a heavy glass. Press it all down again just to make sure it compresses enough to set the base when it chills.
  5. Use a fine grater or zester to zest all 3 limes. If zest is in larger pieces chop to make it finer.
  6. Juice all the limes – you need 60-70ml of lime juice.
  7. Sift the icing sugar into a bowl. Add the mascarpone, lime zest and lime juice. Mix vigorously until all ingredients are fully incorporated.
  8. Spread the cheesecake mixture over the biscuit base. Smooth the top and then put in the fridge for at least 2 hours before serving.
  9. Grate the dark chocolate on a coarse grater and put in fridge.
  10. To serve sprinkle the grated chocolate over the cheesecake. Cut into 8 slices (or less if you like!). The base will be a bit crumbly when you cut it, but if you have pressed down & chilled enough it should work fine.

Recipe Notes

  • This cheesecake is best eaten later the same day or the next day. While it does keep for longer in the fridge, the base becomes less crunchy.
  • As the mascarpone is so creamy it doesn’t need extra cream served with it.
  • If you don’t like ginger you could use other biscuits instead.
  • If you really want to stop the base being crumbly, either use a food processor to break up the biscuits or you could bake the base at 160⁰C (non-fan oven - reduce appropriately for a fan oven) for 10 minutes, and then let it cool completely before spreading the mascarpone mixture.
lime  / ginger  / dessert  / cheese  / biscuit
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