Lime and Gingernut Cheesecake
Lime and Gingernut Cheesecake

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lime and gingernut cheesecake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Lime and Gingernut Cheesecake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Lime and Gingernut Cheesecake is something that I have loved my entire life.

Cheesecake is one of those classic desserts that seem to never go out of fashion. Lime and ginger cheesecake is a creamy no-bake cheesecake suitable for all occasions, from dessert at a dinner party to part of a buffet. This cheesecake makes individual servings which makes it perfect for dishing up at a dinner party and if you're entertaining a.

To get started with this particular recipe, we have to prepare a few components. You can have lime and gingernut cheesecake using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Lime and Gingernut Cheesecake:
  1. Take 16 limes
  2. Make ready 4 packs gingernut biscuits (1000g)
  3. Make ready 2 tins sweetened condensed milk (792g)
  4. Get 250 g butter
  5. Get 800 g creamy soft cheese
  6. Get Equipment
  7. Prepare 10 inch round tin or equivalent
  8. Make ready 6 inch round tin or equivalent

Steamed Ginger Nut and Lime Cheesecake Pots. Combine cookie or graham cracker crumbs with butter or margarine. I used ginger nut biscuits rather than digestive as I think they give it a nicer texture. Lift the cheesecake out of the tin and TIP - Use digestive biscuits instead of gingernut if preferred.

Steps to make Lime and Gingernut Cheesecake:
  1. Melt the butter.
  2. Crush the biscuits. I used a large bag and the end of a rolling pin.
  3. Add the biscuits to the butter. Stir well. Then add into the base of the tins, pushing down to condense. Pop in the fridge.
  4. Zest 8 limes into a large bowl.
  5. Juice the limes including the ones you zested adding the juice to the zest.
  6. Add in the soft cheese and condensed milk. Whisk.
  7. Retrieve the bases and add the cheese mixture. Shake the tin to get a nice smooth top or use a cake decorating tool to produce a pattern. Leave in the fridge overnight to set.

Use lemons or oranges instead of limes, but only use the equivalent of the zest and juice of. Recipe by The Bon Appétit Test Kitchen. For an extra lemon hit, swirl a few dollops of lemon curd through the top of. Hot summer days (and nights) cry out for a cool - even cold dessert. Maybe not as good as the real thing (limes and cream), but I found a key lime mix made by Wind and Willow that is not only fast, less expensive and probably less calories that I used instead of the recipe.

So that’s going to wrap it up with this special food lime and gingernut cheesecake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!