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Lemon, Lime & Ginger Cheesecake

Lemon, LIme & Ginger Cheesecake

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Lemon, Lime & Ginger Cheesecake

This cheesecake must be made the night before but it will be well worth the wait - we promise!

Recipe and image credit courtesy of Canderel, www.canderel.co.uk

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Instructions

  1. 1

    Crush the biscuits in a food processor, then add the butter. Press the mixture in to the bottom of the tin(s). Chill whilst making the filling.


  2. 2

    Squeeze the lemon & lime juice. Dissolve the gelatine crystals in the hot water (80ml). Add the lemon & lime juice & set aside to cool slightly.


  3. 3

    Whip the evaporated milk until it has thickened. Beat the cream cheese/lemon extract & vanilla extract together.


  4. 4

    Dissolve Canderel in the lemon & lime mix & then add this to the cream cheese mixture.


  5. 5

    Fold the evaporated milk in to the cheese mixture. Spoon into the biscuit lined tins & refrigerate overnight.


  6. 6

    Serve topped with the tropical fruit mix.


Ingredients

  • 175g Ginger Biscuits, crumbled
  • 60g Butter, melted
  • 2 Lemons, squeezed
  • 1 Lime, squeezed
  • 1 sachet Gelatine
  • 170g Evaporated Milk, chilled
  • 200g Extra Light Cream Cheese
  • 6 tbsp granular Canderel
  • 2 tsp Vanilla Extract
  • 1 Kiwi Fruit, sliced for garnish
  • 1 Mango, sliced for garnish
  • 1 Passion Fruit, for garnish
  • 1 Lemon Extract

Serves 4

Total time required Total time:

  • Preparation time:
  • Other time: Overnight refigeration required

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Recipe published with permission from Good to Know Recipes. This recipe does not appear in the current issue of Good to Know Recipes.

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