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A birdseye view of a cheesecake covered in chocolate shavings and shavings of lime zest Tried & Tested

Ginger key lime cheesecake

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3.5 stars based on 4 ratings

We’ve spiced up this ginger & lime cheesecake by using ginger snap biscuits in the base, it goes really well with the fragrant and tangy lime.

Key Information

  • Prep:
  • Bake:
  • Serves:14
  • Skill level:easy

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Ingredients

For the base

  • 250g 8⅞ oz Ginger snap biscuits
  • 100g 3½ oz Butter (unsalted)
  • 35g 1¼ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar

For the filling

  • 700g 24¾ oz Cream cheese
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • 6 6 Lime zest of 6 limes
  • 6 6 Lime juice of 6 limes
  • 150g 5⅜ oz Dark chocolate chips (we use Silver Spoon Create)
  • 20g ¾ oz Dark chocolate grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.

  2. Classic mode Step 2

    To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 35g 1¼ oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
    • 250g 8⅞ oz Ginger snap biscuits
  3. Classic mode Step 3

    Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.

  4. Classic mode Step 4

    Place in the fridge for 20 minutes to cool and set the base.

  5. Classic mode Step 5

    For the filling beat together the cream cheese and caster sugar until the mixture is very smooth and thick, taking care not to over beat.

  6. Classic mode Step 6

    Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Finally mix in the lime juice and ¾ of the zest then fold in the chocolate chips.

    Ingredients for this step

    • 3 3 Egg(s) (free range)
    • 6 6 Lime juice of 6 limes
    • 4 4 Lime zest of 6 limes
    • 150g 5⅜ oz Dark chocolate chips (we use Silver Spoon Create)
  7. Classic mode Step 7

    Spoon this into the tin on top of the baked base, spread it evenly across the base.

  8. Classic mode Step 8

    Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.

  9. Classic mode Step 9

    Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.

  10. Classic mode Step 10

    Just before serving decorate with grated chocolate and lime zest.

    Ingredients for this step

    • 20g ¾ oz Dark chocolate grated
    • 2 2 Lime zest of 6 limes