Yummy Lime, Coconut and Ginger Cheesecake!

Lime, Coconut and Ginger Cheesecake

This is one of my first ever creations of my own – and its bloomin’ marvellous if I do say so myself! Who can say that they don’t like cheesecake? No-one! Exactly my point and this cheesecake takes my favourite flavours of ginger and lime and combines to make a fresh dessert! What does dessert spell backwards STRESSED! And this recipe is one of those perfect stress relievers (I’ll explain shortly!!)

So you will need the following:
  • 200g Ginger nut biscuits (Hairy Bikers Bakeation have a fab recipe to make these from scratch but if short on time just buy them! I believe packets come in 250g so you have some spare for decoration and some spare for eating!) 
  • 100g Unsalted Butter (melted)
  • 450g mascarpone cream
  • 250ml double cream
  • Zest and juice of three limes (one lime zest is held back to decorate)
  • 100g golden caster sugar
  • Lime Marmalade
To decorate you will need the zest of the third lime and either more ginger nut biscuits or 30g toasted desiccated coconut.
First you need to make the base. I used an 8inch spring form tin for this which I lined the base with clingfilm so it was easier to remove the cheesecake once it has set! To make the base you need to melt the butter. Whilst this is melting place the ginger nut biscuits into one or more plastic freezer bags and once you have made sure they are fully sealed take a rolling pin and batter them into smithereens! You need the crumbs to be quite fine but the odd chunky bit just adds to the texture.
Relieve any pent up anger by smashing up some biscuits  
Once you have done this add the melted butter and combine. Place on top of the clingfilm within the cake tin and press down into the base. Using the back of a spoon or the base of a cup compress the mixture down and place in the fridge to set for approximately half an hour.
Now on to the cheesecake mixture. First soften the mascarpone before adding the double cream and whisk together using a handheld mixer until combined. Add in the lime zest and juice as well as the golden caster sugar and combine further. You need to beware of over whipping the cream but making sure the mixture is nice and smooth. Once this has been completed and your ginger nut base has had time to set you need to layer half of the cheesecake mixture onto the base. Smooth this out with a palette knife. Take approximately half of a jar of lime marmalade and place into a bowl. Using a fork smash the marmalade up so that it is soft. Carefully add this to the layer of cheesecake and again using a palette knife smooth out this layer. You need about a half a cm layer of marmalade for the layer to be distinct. On top of this layer the remaining cheesecake mixture and again smooth with a palette knife. I had already toasted some desiccated coconut so I added this and the remaining lime zest for decoration. Place in the fridge for at least 2 hours before serving so that the entire cheesecake can set. Then eat! 
Layered lime marmalade and cheesecake mixture!



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