Lime And Ginger Cheesecake Recipes
CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES
Provided by Michael Laiskonis
Categories Citrus Ginger Dessert Cream Cheese Raspberry Lime Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
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
Ginger and Lime Cheesecake
Provided by voice1
Time 2h
Yield Serves 2
Number Of Ingredients 10
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.
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- In a food processor, whizz the gingernut biscuits to fine crumbs, then add the butter and lime zest. Whizz again until everything is mixed together thoroughly. Lightly oil a 20cm diameter loose-bottomed cake tin, then evenly press all but 2 tbsp of the biscuit crumbs into the base. Chill while you make the filling.
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- Remove the cheesecake from the tin, then sprinkle over the reserved biscuits and extra lime zest to serve.
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