Easy lime and ginger cheesecake
- Find a 20cm non-stick cake tin with a removable base.
- Melt the butter in a medium saucepan on the hob or in a large non-metallic bowl in the microwave.
- 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.
- 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.
- Use a fine grater or zester to zest all 3 limes. If zest is in larger pieces chop to make it finer.
- Juice all the limes – you need 60-70ml of lime juice.
- Sift the icing sugar into a bowl. Add the mascarpone, lime zest and lime juice. Mix vigorously until all ingredients are fully incorporated.
- Spread the cheesecake mixture over the biscuit base. Smooth the top and then put in the fridge for at least 2 hours before serving.
- Grate the dark chocolate on a coarse grater and put in fridge.
- 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.
- 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.