Ginger and Lime Cheesecake

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

A bit of effort required with the preparation but it is well rewarded by the taste.

Ingredients

Serves: 6

Metric Cups

150 grams ginger syrup biscuits
75 grams unsalted butter (very soft)
300 grams cream cheese
300 grams mascarpone cheese
150 grams caster sugar
3 large eggs
3 large egg yolks
1½ tablespoons ginger syrup
1½ tablespoons lime juice

5 ounces ginger syrup biscuits
3 ounces unsalted butter (very soft)
11 ounces cream cheese
11 ounces mascarpone cheese
5 ounces superfine sugar
3 large eggs
3 large egg yolks
1½ tablespoons ginger syrup
1½ tablespoons lime juice

Method

Ginger and Lime Cheesecake is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Process the biscuits until they are like crumbs, then add the butter and pulse again.

Line the bottom of a 20cm Springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4.

Using a KA or similar. Beat the cream cheese gently until it's smooth (about two minutes), then add the sugar. Beat in the eggs and egg yolks, then finally the ginger syrup and lime juice.

Put the kettle on. Line the outside of the chilled tin with extra-strength foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.

Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin.

Put it into the oven and cook for 60 minutes. It should feel set, but not rigidly so, and may need a further 5 or 10 minutes in the oven.

Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first. I also use a chefs torch to brown the top, not essential but it looks good.

Process the biscuits until they are like crumbs, then add the butter and pulse again.

Line the bottom of a 20cm Springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4.

Using a KA or similar. Beat the cream cheese gently until it's smooth (about two minutes), then add the sugar. Beat in the eggs and egg yolks, then finally the ginger syrup and lime juice.

Put it into the oven and cook for 60 minutes. It should feel set, but not rigidly so, and may need a further 5 or 10 minutes in the oven.