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