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Lemon, Lime & Ginger Cheesecake

Lemon, Lime & Ginger Cheesecake

By Good to Know Recipes
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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Time and servings

Total time
Servings
Prep time

Ingredients

13 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. Step 3

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

  4. Step 4

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

  5. Step 5

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

  6. Step 6

    Serve topped with the tropical fruit mix.