Lime cheesecake recipes
Our top 3 of 6 Lime cheesecake recipes
- Candlebridge Bakery Traditional Lime Cheesecake
- Elderflower and Lime Cheesecake
- Ginger and Lime Cheesecake
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Candlebridge Bakery Traditional Lime Cheesecake
Views 1873, Added Fri Jun 25 2010
*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!
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- 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
- ** 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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- 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
- 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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- TO SERVE:-
- Lime zest
- Chopped ginger
- Icing Sugar
- 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
- 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.