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|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.