• 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


  • Lime zest
  • Chopped ginger
  • Icing Sugar


  • 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.

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A star rating of 4.8 out of 5.6 ratings