Home > Recipes > Cheesecakes > Lemon, lime and ginger cheesecake

Lemon, lime and ginger cheesecake

Name: Lemon, lime and ginger cheesecake
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 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

Published: 8 Apr 16
Updated: 26 May 25

You can make this no-fuss chilled cheesecake up to 48 hours ahead of serving – making it perfect to make before a dinner party.

Citrus fan? You’ll also love this lemon and lime cheesecake tart.

Easy
March 2016

Test kitchen approved

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.

Citrus fan? You’ll also love this lemon and lime cheesecake tart.

Nutrition: per serving

Calories: 410kcals
Fat: 25g (16.4g saturated)
Protein: 7.4g
Carbohydrates: 38.7g (31.3g sugars)
Fibre: 0.4g
Salt: 0.7g

For 10

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Method

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.

Recipe from March 2016 Issue

Nutrition

For 10

Nutrition: per serving

Calories: 410kcals
Fat: 25g (16.4g saturated)
Protein: 7.4g
Carbohydrates: 38.7g (31.3g sugars)
Fibre: 0.4g
Salt: 0.7g

delicious. tips

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.