The Smell of lime reminds me of cocktails. Which is always nice, but generally it’s not a flavour I love. I wanted to buy a lime, to make some salsa later in the week, to go with some halloumi and roasted red pepper burgers. For some reason, ASDA online didn’t have a single lime, so I had to order 4. Which led to the obvious thought “I’ll just make a cheesecake with the others”. So, I did. And in all honesty, speaking as someone who doesn’t care about lime this ginger and lime cheesecake is gorgeous. Just the right level of limeyness
- 200g Digestive biscuits
- 85g Melted butter
- 1 Tsp Ground ginger
- 250g Mascarpone cheese
- 200ml Double cream
- 100ml Maple syrup
- 2 limes, juice and zest
Put the digestives in a large mixing bowl, and batter them with a wooden rolling pin. You could do this in a food processor. I like beating them, and I choose to believe (do not tell me otherwise!) that the physical exertion is burning off more calories than I’m going to eat. Keep beating until they resemble fine breadcrumbs.
Add the ginger and mix together well. Then add the butter and mix until the breadcrumbs are wet breadcrumbs. Then pour into a loose bottomed tin, and press down with the back of a spoon until they are compressed and you have a flat surface. Place in the fridge while you make the topping.
Next, pour the double cream into a mixing bowl, and whisk until thick and stiff. Now, using a fork, loosen the mascarpone in its tub. This makes it easier to mix in.
Add the mascarpone, maple syrup, zest and juice to the cream, and gently fold together until it is well mixed.
Now, remove the base, and add the topping. Spreading evenly.
Leave to set in the fridge for at least 2 hours for the perfect ginger and lime cheesecake.
Delicate lime cheesecake with a light gingery base!
- • 200g Digestive biscuits
- • 85g Melted butter
- • 1 Tsp Ground ginger
- • 250g Mascarpone cheese
- • 200ml Double cream
- • 100ml Maple syrup
- • 2 limes juice and zest
Crush the biscuits, either using a food processor, or a wooden rolling pin, until they resemble fine breadcrumbs
Stir in the ground ginger
Add the butter and mix together well
Tip into a loose bottomed tin and using the back of a spoon, press down, until flat and even
Place in the fridge while you make the topping
Whisk the double cream in a mixing bowl, until stiff
Add mascarpone, maple syrup, and the lime juice and zest
Fold until a smooth, even mixture
Remove base from the fridge, spoon on cheese mixture and spread evenly
Return to the fridge for at least 2 hours