Ginger and Lime Cheesecake
Member recipe

Ginger and Lime Cheesecake

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(6 ratings)

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Serves 2

Ginger and Lime Cheesecake

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  • 225 grams ginger biscuits - crushed
  • 115 grams unsalted butter - melted
  • 300 grams full fat soft cheese
  • 250 ml double cream
  • 2 limes - juice and rind
  • 4 tablespoons ginger syrup
  • 8 pieces Opies stem ginger
  • TO SERVE:-
  • Lime zest
  • Chopped ginger
  • Icing Sugar


    1. Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
    2. Chill in the refrigerator for approximately 1 hour.
    3. Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
    4. Add the stem ginger and lime zest and mix in thoroughly.
    5. Spoon onto the biscuit bases and spread evenly over the surface.
    6. Chill in a refrigerator for 2- 3 hours until firm.
    7. To serve place the cheesecake on a serving plate and carefully remove from the mould.
    8. Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
    9. Lightly dust with icing sugar.

Comments, questions and tips

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19th Nov, 2018
This is delicious, made as one large cake and it serves 6-8 easily. Served with a little warm chocolate sauce, the family loved it.
DylanByron's picture
17th Jun, 2014
Thank you for such a wonderful recipe, used it for a dinner party and everyone thought I was an amazing cook for once. Makes plenty for 8 people not just 2 though. Very good with grated plain chocolate over the top instead of the lime.
AlexisN's picture
24th Mar, 2014
Thanks you for a lovely recipe, i managed to fit everything into a 6inch wide 4inch deep cake tin . on reading other comments i feel if i had put it in a larger tin would have just been a thin bottom and we like a nice thick one, So i guess just personal choice. I have to say i am not a fan of cheese cake but i really enjoyed this. We got 4 good size portions out of it. :-)
26th May, 2013
Lovely cheesecake, light and creamy. Main comment is that the quantity on this recipe is wrong. It serves far more than 2 people! There were 4 of us so bearing other comments in mind and to be on the safe side I upped the quantities by a third. I didn't have any Ring moulds so made it in a loose bottom 8inch cake tin. It made a decent sized cheesecake which would have served 10-12 people! Also didn't put as much as 8 pieces of ginger in and it still tasted good and gingery.
25th Jan, 2013
I have a new better recipe without all of the cream and much easier to make. This one looks much better than mine but please someone try out my easy recipe! Sorry bout the bad pic!!!!
25th Jan, 2013
I have a recipe like this bit without so much cream and much easier for 10 people! Please try! Sorry bout the bad pic though!
7th Jan, 2013
1st time forgot to put in syrup and ginger, horrendous. Just made it again with 4 bits ginger, half the syrup and then forgot the lime juice, not bad though, definite improvement!
31st Dec, 2012
A wonderful recipe - but could be even more gingery for those who wish a little more bite ;-). I doubled the quantities, used chocolate ginger biscuits, made a more concentrated syrup to give the extra ginger flavour and also some plain choc curls shaved from a choc ginger Lindt bar. Made for New Year Party last year and requested again for the same party this year
14th Dec, 2012
Not tried yet but need for a desert for a party of 33, so need to make ahead and freeze. Also I guess from comments it feeds far more than 2. Obviously it will only be one pud to choose from
14th Dec, 2012
Can I freeze this recipe?


25th Jun, 2013
Please could you tell me if its possible to freeze the cheesecake Also would this quantity be suitable for an 8inch round springform tin Thank you
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