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.
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. Taste the mixture for balance and to ensure it's how you want it to taste. If you want it a little sweeter add more curd or icing sugar. To increase sourness add more lime juice.
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.
Notes
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.
Nutrition Facts
No-bake Lime & Ginger Cheesecake
Amount Per Serving
Calories 487Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Cholesterol 89mg30%
Sodium 213mg9%
Potassium 89mg3%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 12g13%
Protein 6g12%
Vitamin A 1133IU23%
Vitamin C 5mg6%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •