Recipe Ginger and Lime Cheesecake - mydish
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Ginger and Lime Cheesecake

Made with only the finest young stem ginger harvested in southern China and carefully preserve in sugar syrup.


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.



Double Cream 250ml
Limes - Juice And Rind 2
Ginger Syrup 4tbs
Opies Stem Ginger 8 Pieces
Ginger Biscuits - Crushed 225g
Unsalted Butter - Melted 115g
Full Fat Soft Cheese 300g

To serve:-

Icing Sugar
Chopped Ginger
Lime Zest

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