Mix the biscuits with the melted butter and press 40 – 50g into the bases of each 9cm individual ring mould.
Chill in the refrigerator for approximately 1 hour.
Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
Add the stem ginger and lime zest and mix in thoroughly.
Spoon onto the biscuit bases and spread evenly over the surface.
Chill in a refrigerator for 2- 3 hours until firm.
To serve – place the cheesecake on a serving plate and carefully remove from the mould.
Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
Lightly dust with icing sugar.
|Limes - Juice And Rind||2|
|Opies Stem Ginger||8 Pieces|
|Ginger Biscuits - Crushed||225g|
|Unsalted Butter - Melted||115g|
|Full Fat Soft Cheese||300g|
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