Lime And Ginger Cheesecake
Indulge in a zesty and creamy delight with this refreshing Lime and Ginger Nut Cheesecake recipe. The buttery ginger nut base provides a satisfying crunch, while the luscious filling combines tangy lime juice and zest with rich condensed milk and creamy double cream. Topped with dark chocolate shavings for an extra layer of decadence, this no-bake cheesecake is perfect for a special treat or a casual dessert. Easy to prepare and satisfyingly delicious, this dessert is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- For the base:
- 100g/4oz unsalted butter
- 250g/9oz ginger nuts(or digestives)
- For the filling:
- 4 limes(juice and zest)
- 397g can sweetened condensed milk
- 300ml double cream
- Dark chocolate shavings(optional)
- A round springform tin( about 23cm) with baking parchment on the bottom.
- It can serve 6-8 big slices or 10 smaller ones.
Instructions
- Melt butter in a small saucepan. Crush up ginger nuts until fine crumbs (this can be done in a food processor or using a rolling pin and crushing the biscuits up in a freezer bag).
- Place crumbs into a bowl and add melted butter. Stir until a wet sand.
- Pour into the lined tin and press firmly with the back of a metal spoon. Chill in the fridge until firm.
- Whisk(electrically) the cream,lime juice,zest and the condensed milk until thick and creamy.
- Pour on top of the base and chill in the fridge for at least 30 minutes or until firm. Add chocolate shavings(optional) and serve.
- Enjoy!
- Keep in fridge and eat within 4 days.
Yield
Serves 10
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