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.

Hints 'n' Tips


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Made this last weekend for the family & it's all I'm getting requests for now !!! fabulously creamy & zingy.....really luxurious but very refreshing.
Definite 5 stars. Made this for my Mum for Mothers Day. She and the rest of the family loved it. Easy to make. Really gorgeous flavours and textures. YUM!
what is opie stem ginger, i live in spain and cant go to asda
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.
How many individual cheescakes is this supposed to produce?
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