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Lime and Ginger Cheesecake

Lime and Ginger Cheesecake

Fresh and cool Lime and Ginger Cheesecake

Well the weather is doing what it’s supposed to, which means it’s barbeque season; I went to a pretty awesome one yesterday. Obviously at a barbeque the meat is king, but I still can’t help myself taking along something sweet for dessert. I decided it should be something with fresh, bright flavours that would wake up the taste-buds after the carnivorous overload (not that I’m complaining about eating ALL the meat!) so I settled on this zingy lime and ginger cheesecake. The sharp lime cuts through the richness of the cream and cream cheese, whilst the crunch of the ginger biscuit base compliments the cool, smooth topping.

Lime and Ginger Cheesecake

For the base:

  • 250g ginger nut biscuits
  • 100g butter, melted

Line the base of a 9″ spring form pan with greaseproof paper. Crush the biscuits, either by whizzing them up in a food processor or (the fun way!) by putting them in a clean sandwich bag and bashing them to bits with a rolling pin or other heavy kitchen implement; you want a fine breadcrumb texture when you’re done. Transfer to a bowl and add the melted butter, mixing well. Tip in to the prepared pan and press down with a spatula or back of a spoon until you have an even layer, slightly higher at the edges than the centre. Place in the fridge to chill while you get on with the rest.

For the topping:

  • 300ml double cream
  • 300g full fat cream cheese
  • 150g icing sugar, sifted
  • 2 limes

In a large bowl, whisk the cream to soft peaks – I prefer to do this by hand as its very easy to over beat cream with an electric whisk and you almost end up with butter if you go too far. Add the cream cheese and mix into the cream with a spatula until well incorporated. Finely grate the zest from the limes and reserve about a teaspoon which you’ll use to scatter over the top of the finished cheesecake. Add the rest of the zest and the juice of the limes to the cream and cheese, add the icing sugar and mix it all in well.  You may need to use the whisk again just to bring back to soft peak stage.

Take the base out of the fridge and pour the topping into the tin, smoothing it down with a spatula or palatte knife. Scatter the remaining lime zest over the top and refrigerate until you’re ready to serve, and for at least 2 hours. When it’s time for dessert, release from the spring form tin, using a palatte knife to run round the edge if necessary. Carefully loosen from the base and transfer to a serving plate.

Lime and Ginger Cheesecake slice

Crunchy ginger biscuit base topped with creamy, citrusy lime cheesecake

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Gluten-Free Shortbread

Gluten-Free Shortbread

Buttery, crumbly gluten-free shortbread

Today, the very lovely Alice came to help me improve my blog (yes, this one you’re reading) as she is a whizz with all things wordy and bloggy. To show my appreciation for generously taking time out of her day off, I made her some shortbread. Alice’s is the queen of gluten-free (she’s editor of The Gluten-Free Dining Guide) so I made GF shortbread, but you could substitute normal plain wheat flour for the rice flour if you’re not bothered about sticking to a gluten-free diet. Keep the corn flour though, as it helps give your biscuits a short, crumbly texture.

Gluten-free shortbread

Ingredients:

  • 125g caster sugar
  • 100g corn flour
  • 160g rice flour
  • 175g butter
  • 1 tsp vanilla extract

Sift together the sugar and flours. Add the butter and rub together with your fingers tips until you’re beginning to get a breadcrumb texture, then add the vanilla and continue to mix and squeeze the mixture until it all comes together as a ball. Roll your dough into a sausage about 2 inches in diameter, wrap in cling film and refrigerate for 30 minutes to an hour.

Line a couple of baking trays with greaseproof paper. Take your chilled biscuit dough from the fridge and unwrap it. Use a sharp knife to cut into discs about 1cm thick and transfer to the prepared baking sheet. Make sure you leave some space in between as they will spread a bit. Chill the biscuits again for about 20 minutes whilst you heat your oven to 150C. Bake for 15-25 minutes (it will depend on the size/thickness of your biscuits how long they take), they should be a pale golden colour when done. Allow to cool on the tray as they’ll be soft when you first take them out of the oven. You can either leave them plain, dust with icing sugar or even drizzle them with melted chocolate!