Lemon, lime and ginger cheesecake
This dessert needs to be chilled overnight. Make one large cheesecake, or four individual ones to give a personal touch
Ingredients (Serves 4)
Put the ginger biscuit crumbs in a bowl, add the butter and mix to combine, then press the mixture into the bottom of either a deep, 20cm/8in loose-bottomed fluted flan tin, or four 12cm/41⁄2in loose-bottomed tart tins. Place in the fridge to chill while you make the filling.
Dissolve the gelatine crystals in the hot water, stir in the citrus juices and set aside to cool slightly. Whip the evaporated milk until thickened. Beat the cream cheese, lemon and vanilla extracts together.
Stir the Canderel into the gelatine mix until dissolved, then add to the cream cheese mixture. Fold the evaporated milk into the cream cheese mixture, then spoon into the biscuit lined tins and chill overnight. Serve topped with tropical fruit.
- 175g/6oz ginger biscuits, crushed
- 60g/21⁄2oz butter, melted
- 1 sachet gelatine
- 85ml/31⁄2fl oz hot water
- Juice of 2 lemons
- Juice of 1 lime
- 175ml/6fl oz evaporated milk, chilled
- 200g/7oz extra light cream cheese
- 1 tsp lemon extract
- 2 tsp vanilla extract
- 6 tbsp granular Canderel
- Slices of kiwi fruit, mango and passion fruit to serve
Put the ginger biscuit crumbs in a bowl, add the butter and mix to combine, then press the mixture into the bottom of either a deep, 20cm/8in loose-bottomed fluted flan tin, or four 12cm/41⁄2in loose-bottomed tart tins. Place in the fridge to chill while you make the filling.
Dissolve the gelatine crystals in the hot water, stir in the citrus juices and set aside to cool slightly. Whip the evaporated milk until thickened. Beat the cream cheese, lemon and vanilla extracts together.
Stir the Canderel into the gelatine mix until dissolved, then add to the cream cheese mixture. Fold the evaporated milk into the cream cheese mixture, then spoon into the biscuit lined tins and chill overnight. Serve topped with tropical fruit.
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