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Member recipe

Lime and Ginger Cheesecake

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(3 ratings)

Member recipe by


Serves 10

No cooking required just easy and simple made to wow! Great for after a Thai curry please try-you won't regret it!!!

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  • 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.


    1. Melt 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).
    2. Place crumbs into a bowl and add melted butter. Stir until a wet sand.
    3. Pour into the lined tin and press firmly with the back of a metal spoon. Chill in the fridge until firm.
    4. Whisk(electrically) the cream,lime juice,zest and the condensed milk until thick and creamy.
    5. Pour on top of the base and chill in the fridge for at least 30 minutes or until firm. Add chocolate shavings(optional) and serve.
    6. Enjoy! Keep in fridge and eat within 4 days.

Comments, questions and tips

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14th Apr, 2019
I’m a bit of a citrus fan so we’ve made this quite a few times. It’s really easy to make and tastes gorgeous. I adjust the number of limes up if they’re a bit on the small side as I like it quite tangy. The kids love it and so do guests. Totally recommend!
19th May, 2013
I made this "cheesecake", it's quite nice although would say it tastes like lime posset on a ginger crumb, i would make again, would be nice as indivdual portions at dinner party
23rd Jan, 2013
"It is really yummy" my family say!!!!
23rd Jan, 2013
Just to say this is my first time on this site and the pic is terrible but overall this is a great cheesecake! Sorry!!!
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