I can taste the zing just thinking about this recipe, the lime, the organic candied ginger mixed with lemon is a great combination for a summer treat. It’s another simple one that will take a whole 25 minutes to get it into the fridge, winning over family, friends and guests. These can be served in ramekins, glass yoghurt pots or old jam jars with sealed lids & they can be made 24 hours in advance. I often serve this dessert after fish, it seems to finish the meal off perfectly.

Lemon, Lime & Ginger cheesecake
Serves 8
250g Cream Cheese
half a tin condensed milk
½ Cup whipped cream
1 tbsp lemon curd
300g Ginger biscuits
135g Butter
1 Lemon juice & zest
2 Limes juice & zest
2 tsp Dried Ginger
3 pieces candies ginger, chopped finely

Crush the biscuits using a food processor or in a plastic bag with a rolling pin. Melt the butter over a low heat and pour over the crushed biscuits, add the dried ginger and stir.
Press the biscuit mixture firmly into a lined flan dish or ramekins, chill.
Mix the cream cheese and condensed milk using a metal spoon and then add the juice, zest of the lemon and lime. Fold through the candied ginger.
Spoon the mixture onto the biscuit base and place in the fridge to set.
Garnish with whipped cream mixed with a tbsp lemon curd, a slice of lemon or lime and a fresh mint leave.

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