Gingernut Based Lime Cheesecake

    Recipe Picture:Gingernut Based Lime Cheesecake
    8

    Gingernut Based Lime Cheesecake

    (73)
    8hours45min


    66 people made this

    This is a lovely tart and tangy torte, easy to make and no baking required! I always take it to parties and potlucks and everyone wants the recipe, so here it is!

    Ingredients
    Serves: 12 

    • Base
    • 2 cups gingernut biscuit crumbs
    • 2 tablespoons white sugar
    • 5 tablespoons melted butter
    • Cheesecake
    • 1 teaspoon gelatine
    • 2/3 cup (160ml) lime juice
    • 2 1/2 cups (590ml) thickened cream, divided
    • 250g white chocolate, chopped
    • 670g cream cheese, softened
    • 1 cup (200g) white sugar
    • 2 tablespoons grated lime zest

    Directions
    Preparation:45min  ›  Extra time:8hours chilling  ›  Ready in:8hours45min 

    1. Base: Combine biscuit crumbs and sugar in a large bowl. Pour in melted butter and mix thoroughly. Press into the bottom and 3cm up the sides of a 23cm springform cake tin.
    2. Cheesecake: Sprinkle the gelatine over the lime juice in a small bowl and set aside to soften. Bring 1/2 cup of cream to a simmer in a heavy saucepan. Remove from heat and stir in the white chocolate until melted. Mix the gelatine into the chocolate until well combined; set aside to cool. Beat remaining 2 cups of cream to stiff peaks in a large bowl and set aside.
    3. Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend chocolate mixture into cream cheese then mix in lime zest. Fold the whipped cream into the cream cheese mixture and pour into prepared crust. Cover and refrigerate overnight.
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    Reviews and Ratings
    Global Ratings:
    (73)

    Reviews in English (67)

    by
    0

    This is the same recipe I have been making for 40 years. apart from the biscuits used to make the crust My crust is made with plain choc biscuits.  -  14 Sep 2013

    by
    51

    I'm a Culinart Arts student and I made this as a homework assignment and boy oh boy did it go over big! It's very rich and creamy, I just called it a cheesecake and went with it. This also works INCREDIBLY well as a frozen dessert. You do have to let it thaw a little before cutting into it, maybe 10 minutes or so, but it's soooooo good!  -  09 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    39

    This was delicious! I made this for my husband's birthday, particularly because it is waaaay toooooo hot to turn the oven on right now in Southern CA. The texture is light, the ginger snap crust is far better than the typical graham cracker crust, the tanginess is refreshing, and the cheesecake has already disappeared from the fridge. I am very picky about desserts, having worked as a pro baker. THIS IS VERY GOOD!  -  04 Jul 2007  (Review from Allrecipes USA and Canada)

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