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Lime and Ginger Cheesecake
Serves 10
Easy
Total time:
30 mins or so chilling in the fridge.
No cooking required just easy and simple made to wow! Great for after a Thai curry please try-you won't regret it!!!
Skip to 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 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).step 2
Place crumbs into a bowl and add melted butter. Stir until a wet sand.step 3
Pour into the lined tin and press firmly with the back of a metal spoon. Chill in the fridge until firm.step 4
Whisk(electrically) the cream,lime juice,zest and the condensed milk until thick and creamy.step 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.step 6
Enjoy!step 7
Keep in fridge and eat within 4 days.
