About this recipe:A deliciously different no-bake cheesecake with a gingery base and creamy lime filling. It's tart, tangy and absolutely delicious. It's super-easy to make and can be made a few days in advance.
Makes: 1 26cm round cheesecake
175g ginger nut biscuits, crushed into crumbs
2 tablespoons caster sugar
70g unsalted butter, melted
7g powdered gelatine
150ml lime juice
600ml double cream, divided
250g white chocolate, chopped
675g cream cheese, softened
200g caster sugar
2 tablespoons grated lime zest
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Method Prep:45min › Extra time:8hr chilling › Ready in:8hr45min
Combine biscuit crumbs and sugar in a large bowl. Pour in melted butter and mix thoroughly. Press into the bottom and 2.5cm up the sides of a 26cm round springform tin.
Sprinkle the gelatine over the lime juice in a small bowl and set aside to soften. Bring 125ml double cream to a simmer in a heavy pan. Remove from heat and stir in the white chocolate until melted. Mix the gelatine into the chocolate until well combined; set aside to cool. Beat remaining double cream to stiff peaks in a large bowl and set aside.
Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture and pour into prepared base. Cover and refrigerate overnight.