This is one of our family favourites, one of those puddings that often gets wheeled out when we have guests over, but for some reason I’ve never posted the full recipe.
This is a no-bake cheesecake (my favourite type) and the texture of the cheesecake layer is slightly softer than a conventional cheesecake, but it’s none the worse for it. The combination of ginger ‘buttery’ biscuit base and zingy lime cheesecake layer is certainly a match made in heaven. Although do feel free to swap the lime for lemon if you prefer, as that is an equally wonderful combination. This cheesecake has even been requested over a birthday cake before, so that gives you some indication how much we love it. I hope you enjoy it as much as we do 🙂
I’ve decorated mine with candied lime slices, but a dusting of freshly grated lime zest is just as good.
Lime and Ginger Cheesecake
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
Makes one 16-18cm cheesecake
Prep time – 15 minutes
Chilling time – 1 hour +
140g ginger biscuits (approximately 14)
70g dairy-free margarine
300g dairy-free cream cheese
50-60g icing sugar
1 tbsp dairy-free yogurt
Juice and zest of 1 lime (1-2 tbsp juice)
- Prepare a springform or loose bottom 16-18cm cake tin by lining the base with parchment
- Crush the biscuits until they form a fine crumb
- Melt the margarine and then stir in the biscuit crumbs. Press into the base of the tin and then place in the fridge for 10 minutes to firm up
- In a food processor (or with a whisk), blend together the cream cheese, yogurt, 50g icing sugar, lime juice and zest. Make sure the mixture is smooth and well combined. Taste and add more icing sugar and/or lime juice as desired.
- Spread over the chilled base, level off and place in the fridge to firm up.
- Once ready to serve, sprinkle over some additional lime zest and remove from the tin.
- This cheesecake is best eaten fresh but will keep for up to 2 days in the fridge