Ginger key lime cheesecake - recipe
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Prepare
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Serves
14 -
Cook
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Skill
Easy
Ingredients
For the base
- 250 g Ginger snap biscuits
- 100 g Butter (unsalted)
- 35 g Unrefined molasses sugar
For the filling
- 700 g Cream cheese
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 6 Lime zest of 6 limes
- 6 Lime juice of 6 limes
- 150 g Dark chocolate chips
- 20 g Dark chocolate grated
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1
Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.
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2
To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
For this step you'll need:
- 100g Butter (unsalted)
- 35g Unrefined molasses sugar
- 250g Ginger snap biscuits
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3
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
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4
Place in the fridge for 20 minutes to cool and set the base.
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5
For the filling beat together the cream cheese and caster sugar until the mixture is very smooth and thick, taking care not to over beat.
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6
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Finally mix in the lime juice and ¾ of the zest then fold in the chocolate chips.
For this step you'll need:
- 3 Egg(s) (free range)
- 6 Lime juice of 6 limes
- 4 Lime zest of 6 limes
- 150g Dark chocolate chips
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7
Spoon this into the tin on top of the baked base, spread it evenly across the base.
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8
Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.
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9
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.
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10
Just before serving decorate with grated chocolate and lime zest.
For this step you'll need:
- 20g Dark chocolate grated
- 2 Lime zest of 6 limes