Ginger and Lime Cheesecake

Method

• 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.