Lime cheesecake recipes
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Elderflower and Lime Cheesecake
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Ginger and Lime Cheesecake
- American Lime Cheesecake
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Ingredients
- 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.
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.
Ingredients
- 200g ginger nuts. crushed
- 50g butter. melted
- 500g full fat soft cheese
- 4 large eggs
- 200g caster sugar
- 4 lime (zested and juiced)
- grated zest to decorate
Method
- gas 3
- mix biscuits and melted butter together, press into the the base of tin, place the tin on a baking tray and cook for 10 mins, beat eggs,cheese,sugar thoroughly then beat int he lime zest and juice, pour the mix over the base, cook for 1 hour, switch the oven off, leave the cheesecake inside the oven for 2 hours then chill.
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