Lime and Ginger Cheesecake
- Preparation and cooking time
- Total time
- 30 mins or so chilling in the fridge.
- Easy
- Serves 10
Ingredients
For the base:
- 100g/4oz unsalted butter
- 250g/9oz ginger nuts(or digestives)
For the filling:
- 4 limes(juice and zest)
- 397g can sweetened condensed milk
- 300ml double cream
- Dark chocolate shavings(optional)
A round springform tin( about 23cm) with baking parchment on the bottom.
- It can serve 6-8 big slices or 10 smaller ones.
Method
- STEP 1Melt butter in a small saucepan. Crush up ginger nuts until fine crumbs (this can be done in a food processor or using a rolling pin and crushing the biscuits up in a freezer bag).
- STEP 2Place crumbs into a bowl and add melted butter. Stir until a wet sand.
- STEP 3Pour into the lined tin and press firmly with the back of a metal spoon. Chill in the fridge until firm.
- STEP 4Whisk(electrically) the cream,lime juice,zest and the condensed milk until thick and creamy.
- STEP 5Pour on top of the base and chill in the fridge for at least 30 minutes or until firm. Add chocolate shavings(optional) and serve.
- STEP 6Enjoy!
- STEP 7Keep in fridge and eat within 4 days.
