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  • Lemon, Lime & Ginger Cheesecake
Lemon, LIme & Ginger Cheesecake

Lemon, Lime & Ginger Cheesecake

Brought to you by: Good to Know Recipes
    4 serving

Prep time:

Cook time:

Serves: 4

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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  • 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


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.

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