Best Ginger And Lime Cheesecake Recipes

CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES

Steps:

• For shortbread crust:
• Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
• Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
• For cheesecake:
• Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
• Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
• Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
• For ginger-lime candied raspberries:
• Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
• Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.

GINGER AND LIME CHEESECAKE

Steps:

• Mix the biscuits with the melted butter and press 40 50g into the bases of each 9cm individual ring mould.
• Chill in the refrigerator for approximately 1 hour.
• Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
• Add the stem ginger and lime zest and mix in thoroughly.
• Spoon onto the biscuit bases and spread evenly over the surface.
• Chill in a refrigerator for 2- 3 hours until firm.
• To serve place the cheesecake on a serving plate and carefully remove from the mould.
• Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
• Lightly dust with icing sugar.

LIME AND GINGER CHEESECAKE RECIPE

Steps:

• Mix together the crushed biscuits and melted butter and press into the base of an 18cm (7in) spring sided or loose-bottomed cake tin (also makes 4 small individual desserts).
• Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base.
• Chill for 30 minutes.