Lime and Ginger Cheesecake
I am known for having a sweet tooth but I prefer fruit flavours over chocolate – and never too sweet. I love this cheesecake as it’s (mostly) fuss-free; if making stem ginger and ginger syrup is too time consuming you can always buy it from your local supermarket and skip that part. I can always eat anything with ginger and, while hot, I love mixing the syrup in drinks, which can easily convert to winter warmers. In keeping with the end-of-summer theme, this is a great dessert to finish a meal without opting for something too heavy – you also don’t have to share as it’s in individual pots. My perfect kind of eating!
Serves 4
Ingredients:
digestive biscuits 130g, crushed or blended in a food processor
butter 40g, melted
ginger syrup 8 tbsp
double cream 100ml
lime 1, zested and juiced
cream cheese 200g
stem ginger 4 pieces, roughly chopped
Method:
Mix the digestive biscuits in a food processor to a fine consistency, while melting the butter in a pan. Add half the ginger syrup to the melted butter and mix well; mix in the digestives well. Divide the mixture between 4 ramekins equally, gently shake to even out the biscuit mix. Place in the fridge to set for 1 hour.
Place the double cream, the remaining ginger syrup and the lime juice in a bowl and whisk until thickened; you’re looking for stiff peaks. Fold in the cream cheese, lime zest and stem ginger.
Distribute the cream cheese mixture between the chilled ramekins and smooth gently with a spoon to even out the mix. Carefully remove any excess cream cheese from the sides of the ramekins and place back in the fridge to set. This should take 2-4 hours.
Remove from the fridge for 10 minutes before serving.