For the base
- 200g gingernut biscuits
- 60g unsalted butter, melted
- Grated zest 1 lime
- Vegetable oil for greasing
For the filling
- 560g full-fat cream cheese (we like Philadelphia)
- 397g tin condensed milk
- 3 tbsp stem ginger syrup (from a jar of stem ginger in syrup)
- Zest and juice 2 lemons
- Zest and juice 2 limes, plus extra zest to decorate
- 1 sachet Dr Oetker powdered gelatine (widely available)
You’ll also need…
- 20cm diameter loose-bottomed cake tin
- In a food processor, whizz the gingernut biscuits to fine crumbs, then add the butter and lime zest. Whizz again until everything is mixed together thoroughly. Lightly oil a 20cm diameter loose-bottomed cake tin, then evenly press all but 2 tbsp of the biscuit crumbs into the base. Chill while you make the filling.
- Put all the filling ingredients except the gelatine in a large mixing bowl, then beat with an electric mixer until very smooth.
- Put the gelatine in a medium bowl with 100ml cold water. Sit the bowl on a saucepan half filled with hot water from the kettle, then heat gently over a low heat (make sure the bowl doesn’t touch the surface of the water). Stir the gelatine until it dissolves, then stir into the filling mixture, ensuring there are no lumps. Pour the filling on top of the chilled biscuit base, then cover the tin with cling film and chill in the fridge for at least 5 hours to firm up.
- Remove the cheesecake from the tin, then sprinkle over the reserved biscuits and extra lime zest to serve.
- It’s easy to change the flavours here. Try swapping the lemon and lime zests in the filling for 1 tsp vanilla bean paste, then swirl through a couple of tablespoons of good quality rhubarb jam. Keep the stem ginger syrup as the flavour is great with rhubarb.
- Prepare the cheesecake up to 48 hours in advance. The leftovers will keep for a few days longer in a sealed container in the fridge.