Lime and Gingernut Cheesecake. This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Mix vigorously until all ingredients are fully incorporated. Spread the cheesecake mixture over the biscuit base. My Easy No Bake Stem Ginger Cheesecake (as the name suggests) qualifies as the latter and is simply perfect when make ahead, easy and delicious dessert is being called for. You can cook Lime and Gingernut Cheesecake using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Lime and Gingernut Cheesecake
- You need 16 of limes.
- Prepare 4 packs of gingernut biscuits (1000g).
- Prepare 2 tins of sweetened condensed milk (792g).
- It’s 250 g of butter.
- You need 800 g of creamy soft cheese.
- You need of Equipment.
- You need 10 inch of round tin or equivalent.
- Prepare 6 inch of round tin or equivalent.
Don't get me wrong I simply adore cheesecakes and really don't mind putting a bit of effort in making them. This cheesecake looks amazing and tasted brilliant too. I also decided to serve it with a fruit salsa of finely chopped pineapple, mango and pomegranate with a squeeze of lime juice. Mixing constantly, gradually add gelatine to cheesecake mixture in a thin stream and mix until well combined.
Lime and Gingernut Cheesecake step by step
- Melt the butter..
- Crush the biscuits. I used a large bag and the end of a rolling pin..
- Add the biscuits to the butter. Stir well. Then add into the base of the tins, pushing down to condense. Pop in the fridge..
- Zest 8 limes into a large bowl..
- Juice the limes including the ones you zested adding the juice to the zest..
- Add in the soft cheese and condensed milk. Whisk..
- Retrieve the bases and add the cheese mixture. Shake the tin to get a nice smooth top or use a cake decorating tool to produce a pattern. Leave in the fridge overnight to set..
Pour cheesecake mixture over biscuit base and spread with a spatula. Nigella's White Chocolate Cheesecake (from AT MY TABLE) has a no-bake base made from crushed gingernut biscuits. Gingernuts can be replaced with any ginger snap style of cookie, but they should not be soft ginger cookies. In Belgium the spiced speculoos cookies should be easy to find and would be a good alternative. Today, to finish our long weekend in style, I made this lime and ginger cheesecake – my take on the classic recipe made with cream cheese, condensed milk and lemon juice.