Ginger and Lime Cheesecake Recipe

By | January 31, 2017

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 lead 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, either way, it’s gorgeous. Just the right level of limeyness.

You will need:

  • 200g Digestive biscuits
  • 85g Melted butter
  • 1 Tsp Ground ginger
  • 250g Mascarpone cheese
  • 200ml Double cream
  • 100ml Maple syrup
  • 2 limes, juice and zest

ingredients

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.

biscuit

wine optional

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.

loosened mascarpone

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.

spreading cheesecake

Leave to set in the fridge for at least 2 hours.

Ginger and Lime Cheesecake Recipe

Prep Time: 2 hours, 20 minutes

Total Time: 2 hours, 20 minutes

12 portions

Ginger and Lime Cheesecake Recipe

Ingredients

  • • 200g Digestive biscuits
  • • 85g Melted butter
  • • 1 Tsp Ground ginger
  • • 250g Mascarpone cheese
  • • 200ml Double cream
  • • 100ml Maple syrup
  • • 2 limes, juice and zest

Instructions

  1. Crush the biscuits, either using a food processor, or a wooden rolling pin, until they resemble fine breadcrumbs
  2. Stir in the ground ginger
  3. Add the butter and mix together well
  4. Tip into a loose bottomed tin and using the back of a spoon, press down, until flat and even
  5. Place in the fridge while you make the topping
  6. Whisk the double cream in a mixing bowl, until stiff
  7. Add mascarpone, maple syrup, and the lime juice and zest
  8. Fold until a smooth, even mixture
  9. Remove base from the fridge, spoon on cheese mixture and spread evenly
  10. Return to the fridge for at least 2 hours
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  • ooo sounds yummy and also refreshing!
    Thanks for linking to #foodiefriday

    • It didn’t last long!

  • Yum! This looks so good, I love a good cheesecake receipe, and we just bought a new hand blender! Definitely one to add to my list of things to try 🙂 Great post, thanks for sharing it on #MarvMondays. Emily

    • I seem to be making one a week. Excellent diet! I’m going to try Madagascan vanilla and blueberry for valentines