About this recipe:A gorgeous combination of citrus and ginger makes this lime and ginger cheesecake refreshing and indulgent all at once. For extra ginger flavour, use gingernuts for the base instead of digestives.
For the base
250g digestive biscuits, crushed
140g butter, melted
1 tablespoon ground ginger
For the filling
600g cream cheese
250g caster sugar
zest of 2 limes
juice of 1 lime
3 tablespoons plain flour
For the topping
110g mascarpone cheese
1/2 teaspoon ground ginger
2 tablespoons caster sugar
juice of 1/2 lime
lime zest, to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat the oven to 180 C / Gas 4.
For the base:
In a bowl, combine the biscuits, butter and ground ginger then mix together. Press the biscuit mixture into the base of a 23cm springform cake tin.
Bake in the oven for 10 minutes. Remove from the oven and allow to cool. Increase the oven temperature to 230 C / Gas 8.
For the filling:
Combine the cream cheese, caster sugar, lime zest, lime juice and flour in a large bowl. Beat with a whisk at a medium speed until well blended and smooth. Add in the eggs, one at a time, mixing well after each addition. Pour the filling over the biscuit base.
Bake in the preheated oven for 10 minutes then reduce the temperature to 120 C / Gas 1/2 and continue baking for 50 minutes until the filling is firm. Turn off the oven and leave the cheesecake to cool in the oven for about 50 minutes with the door cracked open; cooling slowly will help prevent cracking.
For the topping:
Meanwhile make the topping. Combine mascarpone, ginger, caster sugar and lime juice together. Spread on top of the cooled cake then place in the fridge to chill.
To serve, loosen cake from sides of tin then push up base of the tin to remove cheesecake. Serve decorated with some lime zest.