Celebrate the arrival of spring with this zesty ginger key lime cheesecake. The spiciness of the ginger combined with the citrusy flavour of the lime will have your taste buds tingling with excitement. Enjoy this delicious treat with friends and family over afternoon tea or after supper, and if you start to develop a taste for key lime you can always try the cocktail version.
Serves 6-8
Cooking time: 45 mins
What You’ll Need:
- 225g ginger snap biscuits
- 80g unsalted butter, melted
- 30g Billington’s Molasses Sugar
- 250ml double cream
- 1 tin (397g) condensed milk
- 5/6 limes, juiced and zested with a micro plane or the smallest side of a box grater
What To Do:
- In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs
- Melt the butter and sugar together in a pan until completely dissolved
- Add the crumbs to the butter and stir until thoroughly coated
- Once cool enough to touch, place this into a loose-based pie dish and press down firmly to create the base and walls of the pie, making sure there are no holes. Place this into the fridge to set for about 15-20 minutes
- In a large bowl, whisk together the double cream, condensed milk, lime juice and zest until the mixture is completely mixed and becomes stiff
- Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set
- Before serving, sprinkle with more lime zest and Billington’s Molasses Sugar
Recipe from Billington’s Ginger Themed Recipes
If you are feeling in the mood to do some baking this weekend see our baking channel