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LEMON, LIME & GINGER CHEESECAKE

LEMON, LIME & GINGER CHEESECAKE

Looking for an easy dessert to serve a crowd, and can be made in advance. This cheesecake is perfect all you need to do is made a ginger nut base, whisk all the ingredients together, place in a cake tin and leave to set and your done. Easy.

I came across this recipe whilst looking through one of Delicious Magazines and tried it out the following week. I’m not normally one for making my own homemade desserts, but when its this easy there’s no excuses. Yes it is a bit naughty, but go on treat yourself, its not like you have a cheesecake everyday.

You will need a 20cm diameter loose bottom cake tin for this recip

Ingredients: (Base)

  • 200g Gingernut Biscuits
  • 60g Unsalted Butter (Melted)
  • Grated Zest 1 Lime
  • Vegetable Oil For Greasing

Filling:

  • 560g Full-Fat Cream Cheese (E.g. Philadelphia)
  • 397g Tin Condensed Milk
  • 3 Tbsp Stem Ginger Syrup
  • Zest & Juice 2 Lemons (Extra For Decoration)
  • Zest &  Juice 2 Limes
  • 1 Sachet Dr Oetker Powdered Gelatine (Optional, See Tip Below)

Tip: The use of gelatine is optional. I’ve found that using gelatine gives the cheesecake a bit of a wobble and is firmer in texture. Leaving our the gelatine will give you a slightly smoother texture, similar to a mousse. However there isn’t really much difference.

Method:

  1. In a food processor, whizz the gingernut biscuits to fine crumbs, then add the butter and lime zest. Whizz again until everything is mixed together thoroughly. Lightly oil a 20cm diameter loose-bottomed cake tin, then evenly press all but 2 tbsp of the biscuit crumbs into the base. Chill in the fridge while you make the filling. 
  2. Put all the filling ingredients except the gelatine (If using) in a large mixing bowl, then beat with an electric mixer until very smooth. 
  3. (Step 3 only required if using gelatine). Put the gelatine in a medium bowl with 100ml cold water. Sit the bowl on a saucepan half filled with hot water, then heat gently over a low heat to a rolling boil, making sure the bowl doesn’t touch the surface of the water. Stir the gelatine until it dissolves, then stir into the filling mixture, ensuring there are no lumps. 
  4. Pour the filling on top of the chilled biscuit base, then cover the tin with cling film and chill in the fridge for at least 5 hours to firm up. 
  5. Remove the cheesecake from the tin, then sprinkle over the reserved biscuits and extra zest to serve.
CHEESE & PESTO STRAWS

CHEESE & PESTO STRAWS