Ginger And Lime Cheesecake – a delicious recipe with ginger, butter, double cream, rind, ginger syrup, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
948
kcal
Calories
72
g
Fat
58
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup biscuits ginger, crushed, 1/2 cup unsalted butter melted, 2/3 pound soft cheese full fat, 1 cup double cream, and more.
Yes, Ginger And Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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