Easy lime and ginger cheesecake, quick and simple to prepare but full of zesty flavour. Ideal for serving as dessert when friends are round for dinner as it can be made ahead of time!
Michelle and I are very sociable people and love having family and friends round for dinner. However in the past we’ve fallen into the same trap most have fallen into when it comes to entertaining. We tried too hard creating something complex and then found ourselves stressed before our guests arrived. This of course misses the entire point of the get together as your friends are coming to socialise with you, not watch you cook!
These days we’ve learned that keeping things simple is the way to go. We always prepare at least one course in advance. One course that you have ready to serve, requiring the smallest amount of time and effort to get it on the table. We like to prepare ahead our starters or desserts, but ideally both. Here is my fail safe dessert which can be prepared the day before and left in the fridge until you are ready to serve. It’s reliably good and I always receive high praise any time I serve it.
That’s when entertaining is fun. You make something that is deceptively simple, yet everyone enjoys it and some ask for the recipe. Desserts like these mean that you can relax and have that extra glass of wine with your main course. Knowing all you have to do is slice and serve, preferably with a nice dessert wine!
If you enjoyed this citrus recipe then try our zesty Lemon Tart & Limoncello Icecream. Alternatively some of our other favourite dessert recipes our Quick Peach & Raspberry Mille Feuille or our Baked Vanilla Cheesecake.
Lime and ginger cheesecake, quick and simple to prepare but full of flavour. Ideal for serving as dessert when having friends for dinner as it can be make ahead of time.
- 250 g ginger biscuits crushed into crumbs
- 120 g butter melted
- 750 g mascarpone cheese
- 60 g icing sugar
- 3 limes zest and juice
- 6 tsp lime curd
- 50 ml limoncello liqueur
Crush the ginger biscuits, place in a bowl and add the melted butter. Mix to combine and then place in a 20cm loose bottomed flan case. Press the mixture firmly onto the base using the back of a spoon and smooth to form the cheesecase base. Place the flan case in the refrigerator until you are ready to fill.
Empty the tubs of mascarpone into a large bowl and break up. Add the remaining ingredients to the bowl and whisk together to form a smooth, lump free mixture.
Remove the flan case from the fridge and pour over the cheesecake mixture. Smooth the top and place back in the refrigerator for at least 2 hours until ready to serve.
Remove the cheesecake from the fridge half an hour before serving.
If you would rather leave out the limoncello liqueur then feel free to do so, replace instead with enough sour cream to loosen the mixture.
This cheesecake can be made a day ahead of when you need it, making it an ideal dinner party dish.