Lemon, Lime & Ginger Cheesecake
By Good to Know Recipes
Published on 13 October 2022
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.ukTime and servings
30 minsTotal time
4Servings
30 minsPrep time
Ingredients
- 6 tbsp of granular canderel
- 175 g of ginger biscuits, crumbled
- 60 g of butter, melted
- 2 lemons, squeezed
- 1 lime, squeezed
- 200 g of extra light cream cheese
- 1 sachet of gelatine
- 170 g of evaporated milk, chilled
- 2 tsp of vanilla extract
- 1 passion fruit, for garnish
- 1 lemon extract
- 1 kiwi fruit, sliced for garnish
- 1 mango, sliced for garnish
Method
Step 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.Step 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.Step 3
Whip the evaporated milk until it has thickened. Beat the cream cheese/lemon extract & vanilla extract together.Step 4
Dissolve Canderel in the lemon & lime mix & then add this to the cream cheese mixture.Step 5
Fold the evaporated milk in to the cheese mixture. Spoon into the biscuit lined tins & refrigerate overnight.Step 6
Serve topped with the tropical fruit mix.