This easy and creamy Nigella Lime and Ginger Cheesecake is a refreshing dessert that’s perfect for any occasion. With a crunchy ginger nut biscuit base and a smooth, zesty filling, it’s a simple yet indulgent treat. You can easily adjust the lime flavor to your liking, making it a flexible and delicious choice for all!
Ingredients Needed:
- 200g (7 oz) Essential Ginger Nut Biscuits
- 70g (5 tbsp) unsalted butter, melted, plus extra for greasing
- 2 x 250g (8.8 oz) tubs of Essential Soft Cheese
- 110g (½ cup) icing sugar, sifted
- 3 Cooks’ Ingredients Unwaxed Limes, zest and juice
- 150ml (⅔ cup) double cream
How To Make Lime And Ginger Cheesecake Recipe?
- Prepare the biscuit base: Preheat the oven to 170°C (340°F), gas mark 3. Grease a 20cm (8-inch) loose-bottomed cake tin and line the base with baking parchment. Crush the biscuits in a food bag with a rolling pin (or use a food processor). Mix the crushed biscuits with the melted butter and press firmly into the base of the tin. Bake for 15 minutes, then set aside to cool.
- Make the filling: In a bowl, beat together the soft cheese, sifted icing sugar, and a pinch of salt until smooth. Add the zest of 2 limes and juice from 3 limes. In a separate bowl, use electric beaters to whip the double cream until it holds soft peaks. Gently fold the whipped cream into the soft cheese mixture until fully combined.
- Assemble the cheesecake: Pour the mixture onto the cooled biscuit base, smoothing the top with a spoon. Cover the cheesecake and chill for at least 4 hours (or overnight) in the fridge.
- Serve: Once chilled, remove the cheesecake from the tin and discard the baking parchment. Sprinkle with extra lime zest before serving. Enjoy!
Recipe Tips:
- Use fresh limes: For the best flavor, choose fresh limes over bottled juice. Fresh limes provide a better, more fragrant taste.
- Crush biscuits properly: Crush the ginger nut biscuits into small crumbs for a sturdy and even base.
- Whip the cream carefully: Beat the cream until it forms soft peaks. Don’t over-whip it, as it could become too stiff and affect the cheesecake’s texture.
- Chill the cheesecake long enough: Allow the cheesecake to chill for at least 4 hours, or even overnight. This will help it set and be easier to cut.
- Use parchment paper: Line the tin with baking parchment. It helps with easy removal and keeps the biscuit base intact.
How To Store Leftovers?
- Refrigerate: First, let the leftover Lime and Ginger Cheesecake cool until it reaches room temperature. Then, cover it with plastic wrap or foil and refrigerate for up to 5 days.
- Freeze: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
Nutrition Facts:
- Calories: 410 kcal
- Total Fat: 25g
- Saturated Fat: 16.4g
- Cholesterol: Not listed
- Sodium: 0.7g
- Potassium: Not listed
- Total Carbohydrate: 38.7g
- Dietary Fiber: 0.4g
- Sugars: 31.3g
- Protein: 7.4g
Try More Nigella Lawson Recipes:
- Nigella Lemon And Ginger Cheesecake
- Nigella Mango Cheesecake
- Nigella Lawson No Bake Lemon Cheesecake
Nigella Lime And Ginger Cheesecake Recipe
Description
This easy and creamy Nigella Lime and Ginger Cheesecake is a refreshing dessert that’s perfect for any occasion. With a crunchy ginger nut biscuit base and a smooth, zesty filling, it’s a simple yet indulgent treat. You can easily adjust the lime flavor to your liking, making it a flexible and delicious choice for all!
Ingredients
Instructions
- Prepare the biscuit base: Preheat the oven to 170°C (340°F), gas mark 3. Grease a 20cm (8-inch) loose-bottomed cake tin and line the base with baking parchment. Crush the biscuits in a food bag with a rolling pin (or use a food processor). Mix the crushed biscuits with the melted butter and press firmly into the base of the tin. Bake for 15 minutes, then set aside to cool.
- Make the filling: In a bowl, beat together the soft cheese, sifted icing sugar, and a pinch of salt until smooth. Add the zest of 2 limes and juice from 3 limes. In a separate bowl, use electric beaters to whip the double cream until it holds soft peaks. Gently fold the whipped cream into the soft cheese mixture until fully combined.
- Assemble the cheesecake: Pour the mixture onto the cooled biscuit base, smoothing the top with a spoon. Cover the cheesecake and chill for at least 4 hours (or overnight) in the fridge.
- Serve: Once chilled, remove the cheesecake from the tin and discard the baking parchment. Sprinkle with extra lime zest before serving. Enjoy!
Notes
- Use fresh limes: For the best flavor, choose fresh limes over bottled juice. Fresh limes provide a better, more fragrant taste.
- Crush biscuits properly: Crush the ginger nut biscuits into small crumbs for a sturdy and even base.
- Whip the cream carefully: Beat the cream until it forms soft peaks. Don’t over-whip it, as it could become too stiff and affect the cheesecake’s texture.
- Chill the cheesecake long enough: Allow the cheesecake to chill for at least 4 hours, or even overnight. This will help it set and be easier to cut.
- Use parchment paper: Line the tin with baking parchment. It helps with easy removal and keeps the biscuit base intact.
Nigella Lime And Ginger Cheesecake Recipe