Lime cheesecake recipes
Our top 3 of 6 Lime cheesecake recipes
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Candlebridge Bakery Traditional Lime Cheesecake
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Elderflower and Lime Cheesecake
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Ginger and Lime Cheesecake
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Candlebridge Bakery Traditional Lime Cheesecake
by candlebridgebakery
Views 1873, Added Fri Jun 25 2010
Tips
*Star Tips* a) Chivers Jelly is one of the best brands to use as they come in a variety of flavours. So you could try raspberry, orange, lemon, blackberry or strawberry for the next time and serve with fresh fruit on the side! b) You can also use 8 ounces of crushed ginger nuts if you like and melt 2 ounces of butter with a tablespoon of dark sesame seed oil and then add 2 caps of natural vanilla essence, this also makes a lovely biscuit base!
Ingredients
- DAIRY INGREDIENTS
- 450g Cream cheese (Philadelphia or Store own's Brand, Tesco (eg.))
- 3oz Butter
- FLAVOURS & SPICES
- 8 Shakes of Ground Ginger
- 2 Capfuls Natural Lemon Essence
- LIQUID INGREDIENTS
- 1 Lime Chivers Jelly
- 150mls Boiling Water
- CRUNCHY INGREDIENTS
- 20 McVitie Digestive Biscuits
Method
- ** Makes two 9" Cheesecakes...as one is never enough! **
- *************************
- ** The Crunchy Base **
- *************************
- 1. Place 10 digestive biscuits in a clear plastic luncheon bag, seal it and using your rolling pin, crush them until they are biscuit crumbs!
- 2. Pour the biscuit crumbs into a mixing bowl.
- 3. Melt the butter in the microwave (place a little covering of cling film over to stop the butter splashing!)
- 4. Add 1 capful of lemon oil to the melted butter and give it a little stir.
- 5. Add the melted lemon butter to the biscuit crumbs and then shake over your ground ginger (4 times) and mix well.
- 6. Have a little taste. If it's gingery enough and you can taste the lemon, then you have achieved the desired effect. If not, shake in some more ground ginger.
- 7. Put the biscuit mix into the bottom of a sponge cake tin (9" round) and refrigerate for about an 1 hour so it's nice and cold and chilled.
- 8. Repeat the steps for 1-7 and make the base for the second cheesecake!
- *****************************
- ** The Cheesecake Filling **
- *****************************
- 1. Towards the end of the chilling time, start to make the filling.
- 2. In your electric mixer, place the cream cheese.
- 3. Boil the kettle and add 200mls of boiling water to the Chivers Jelly and dissolve the jelly.
- 4. Add the dissolved jelly to the cream cheese and start the mixer on low... then medium... then high and mix until the cream cheese is smooth and liquidised.
- 5. Pour the cheesecake mix over the chilled biscuit bases and chill for about an hour and half. You can test it by gently prodding it with a fork and it should be slightly springy and jelly like (now you know it's set!)
- 6. You can serve the cheesecake with a dollop of fresh cream, grated milk, dark and white chocolate flakes and mint leaves to decorate and a dusting of icing sugar.
- *Original recipe by L. Shannon, The Candlebridge Bakery Ireland.*
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Add commentIngredients
- ¾ large pack digestive biscuits
- 90g Butter
- 60g sugar
- 360g Full fat cream cheese
- 160ml double cream. lightly whipped
- to taste icing sugar
- 1 lime
- 1 zest of lemon
- 2 tbsp Belvoir Elderflower Cordial
Method
- 1. Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
- 2. Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
- 3. Press the biscuit mixture firmly into an 8” round tin with a lift up base and place in the fridge to set.
- 4. Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
- 5. Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
- 6. Spread this mixture on the biscuit base and refrigerate.
- 7. Just before serving, sprinkle the cheesecake with the zest of the lime.
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5 Comments
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Team MyDish Mon May 9 2011 • Reply
Hi Mark Carter - Opies is the brand name. Opies do a range of young fresh stem ginger preserved in sugar syrup. You should be able to find a similar product in the supermarkets in Spain. However, don't confuse root ginger with stem ginger. Root ginger tastes different and is the root of the ginger plant which is usually dried slightly and ground up or grated before being mixed with other ingredients in a recipe.
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mark carter Mon May 9 2011 • Reply
what is opie stem ginger, i live in spain and cant go to asda
Ingredients
- TO SERVE:-
- Lime zest
- Chopped ginger
- Icing Sugar
- INGREDIENTS:-
- 225g ginger biscuits - crushed
- 115g unsalted butter - melted
- 300g full fat soft cheese
- 250ml double cream
- 2 limes - juice and rind
- 4tbs ginger syrup
- 8 pieces Opies stem ginger
Method
- 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.
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1 Comments
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Add commentcandlebridgebakery Fri Jun 25 2010 • Reply
Made this for the first time today and it was absolutely gorgeous! Lime is delicate and refreshing and not too sweet. Fabulous with a dollop of vanilla cream and grated chocolate flakes... pure indulgence!