Lime & Ginger Cheesecake Slice Recipe

Lime! Ginger! Cheesecake! Mmmm – heaven! This Lime & Ginger Cheesecake Slice recipe has everything going for it: the zinginess of lime and ginger and the soft creaminess of the cheesecake. You can serve it as a slice or jazz it up a bit with edible flowers and fruit for dessert. It freezes well so you can also serve it as a frozen cheesecake in summer.

If you don’t have limes you could switch these out for lemons or any other citrus.

Base
1 packet gingernut biscuits
80g butter, melted

Blend gingernut biscuits until crushed. Add the melted butter and stir until combined. Press into a medium-sized slice tin, lined with baking paper. Refrigerate while you make the filling.

Filling
2 limes, juice and zest
2 tsp gelatin powder
500g cream cheese
3/4 cup caster sugar
1 and 1/2 cups unsweetened Greek yoghurt

Sprinkle gelatin evenly over lime juice in a small bowl or jug. Let it stand for one minute. Microwave on high for 20 to 30 seconds until hot and whisk until dissolved. Set aside to cool to room temperature.

In a large bowl, beat the cream cheese and caster sugar until fluffy. Add the yoghurt and beat until combined. Add gelatin mixture and lemon zest, and beat until combined.

Pour filling onto the crust, cover and refrigerate until set, at least six hours.

Serve with extra lime zest, or fresh berries and edible flowers.