Lemon, lime and ginger cheesecake recipe
You can make this no-fuss lemon and lime cheesecake up to 48 hours ahead of serving. Just chill in the fridge until you're ready to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Hand mixer
- Cake pan
- Kitchen scale
- Grater
- Mixing bowl
- Saucepan
- Kettle
- Stove
- Refrigerator
- Plastic wrap
- Measuring spoon
- Spoon
- Paper towel
- Plate
Ingredients
- 200g gingernut biscuits
- 60g unsalted butter, melted
- Grated zest 1 lime
- Vegetable oil for greasing
- 560g full-fat cream cheese (we like Philadelphia)
- 397g tin condensed milk
- 3 tbsp stem ginger syrup (from a jar of stem ginger in syrup)
- Zest and juice 2 lemons
- Zest and juice 2 limes, plus extra zest to decorate
- 1 sachet Dr Oetker powdered gelatine (widely available)
- You’ll also need…
- 20cm diameter loose-bottomed cake tin
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