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New Zealand - Kiwi, Lime and Ginger Cheesecake

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Prepare Ahead

Prepare a round 23cm springform tin, greased and lined.


Instructions

  1. 1

    Make biscuits into crumbs either in the processor, or by placing them in a large (strong) clean plastic food bag and pulverizing them mercilessly with a heavy implement, like a rolling-pin. This can be quite satisfying. Mix with the melted butter. Press into base of tin, then put in fridge to set for at least half an hour, or if you are running late, try 10 minutes in the freezer.


  2. 2

    While that is chilling, zest 2 of the limes (I use the microplane) and then extract the juice from them all. Limes can be awkward little devils, and reluctant to give up their juice. When they are warm, you get more juice out, so I often pop them in the microwave to warm them up. 5 or 10 seconds per lime. I would probably put them all in and zap for 30 seconds altogether.


  3. 3

    Empty mascarpone into a large bowl. Add condensed milk and lime juice and zest. Mix until combined and smooth (do not overmix or it becomes a little thin). You can do this by hand or with the electric beaters (about half a minute works for me).


  4. 4

    Empty mixture into the tin, over the biscuit base. Cover with clingfilm, then place in fridge for at least 4 hours. Remove from tin once set and place on a serving plate (I often leave it on the tin base, rather than risking a collapse).


  5. 5

    Decorate with sliced kiwi fruit. Serve.


Ingredients

  • 250g Ginger Nut Biscuits or 100g Digestives or Shortbread Biscuits and 150g Ginger Nuts
  • 100g Melted Butter
  • 1 tin Condensed Milk (yes really – condensed milk. Just trust me on this one)
  • 2 x 250g tubs Mascarpone Cheese
  • 5 Unwaxed Limes
  • 4 Kiwi Fruit, peeled and sliced

Total time required Total time:

  • Preparation time:
  • Other time: 240 (chilling)

Recipe shopping list

  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
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