Lemon, lime and ginger cheesecake
- March 2016
- Serves 8-10
- Hands-on time 20 min, plus chilling
You can make this no-fuss chilled cheesecake up to 48 hours ahead of serving – making it perfect to make before a dinner party.
- 25g (16.4g saturated)
- 38.7g (31.3g sugars)
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.
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