Lime & Ginger Cheesecake

This recipe was a favourite of ours for years.

I used to make it all the time; then, well, I forgot about it… until the other day when I whipped it up as a chocolate-free alternative for my mum-in-law’s birthday (some of us were off chocolate for Lent!). I remembered how deliciously easy it was and vowed to start making it again. I added one extra ingredient to my usual recipe - a passion fruit topping - and with that tiny tweak it got rave reviews! One cake will serve about 6 - 8. Although I usually double the recipe and make two, that way it has a chance of lasting at least a couple of days before it’s completely devoured!

You will need:

• 150g ginger nut biscuits, crushed
• 25g butter
• ½ packet of lime jelly, separated into cubes
• 2 tbsp just boiled water
• 1 lime, freshly squeezed
• 225g cream cheese, room temperature
• 150ml Greek yogurt, room temperature
• 50g caster sugar
• 2-3 passion fruits
• lime slices to garnish

How to make it:

Start by crushing the ginger nut biscuits in a food processor until they are the consistency of fine breadcrumbs. Alternatively you can bash them with a rolling pin in a plastic bag to get the same result.

Next melt the butter and add to the crushed biscuit mixture. Mix together until combined and pour into an 8 inch cake tin with removable base.

Press down firmly with a fork.

Chill in the fridge for 10 minutes.
Now for the filling. Whisk together the cream cheese and Greek yogurt in a large bowl.

Then heat the lime jelly with the boiling water for 30 seconds in a microwave until the jelly has dissolved.

Add this to the cream cheese mixture along with the lime juice and sugar. Combine with a hand whisk until smooth.

Pour onto the chilled biscuit base and refrigerate for 2 hours until the filling has set.

Top with passion fruit and a slice of candied lime if you’re feeling creative!

For candied lime just simmer lime slices in sugared syrup (one cup sugar to one cup water) for 15 minutes or until the white pith of the lime becomes translucent.

Serve with freshly whipped cream and some more passion fruit.

An easy, delicious no-bake cake!