
About our ginger key lime cheesecake recipe
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.
If you love ginger-based recipes, we think you'll love our ginger biscuits and our ginger scones.
Method
Step 1:
Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.
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.
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.
Step 4:
Place in the fridge for 20 minutes to cool and set the base.
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.
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.
Step 7:
Spoon this into the tin on top of the baked base, spread it evenly across the base.
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.
Step 9:
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.
Step 10:
Just before serving decorate with grated chocolate and lime zest.
Ingredients
For the Base
- 250g Ginger snap biscuits
- 100g Unsalted butter (softened)
- 35g Billington's Unrefined Molasses Sugar
For the Filling
- 700g Cream cheese
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Large free range egg(s)
- 6 Lime(s) zest
- 6 Lime(s) juice
- 150g Dark chocolate chips
- 20g Dark chocolate (grated)
Utensils
- 20cm round springform tin
- Small saucepan
- Spatula
- Food mixer/electric hand mixer with beater attachment
- Tin foil
- Deep baking tray
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Base
- 250g Ginger snap biscuits
- 100g Unsalted butter (softened)
- 35g Billington's Unrefined Molasses Sugar
For the Filling
- 700g Cream cheese
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Large free range egg(s)
- 6 Lime(s) zest
- 6 Lime(s) juice
- 150g Dark chocolate chips
- 20g Dark chocolate (grated)
Utensils
- 20cm round springform tin
- Small saucepan
- Spatula
- Food mixer/electric hand mixer with beater attachment
- Tin foil
- Deep baking tray