Lime and Ginger Cheesecake: Holiday Baking from England

This recipe also comes from England’s Sherri Eckworth in England, who uses her Davina’s Digestives recipe as the base for this cake. A bonus: she says it’s incredibly easy to make.

Winter Time Copyright Shelagh Donnelly


Once you’ve made your digestives (click here for the recipe), there’s no cooking!

The Base

  • about 200g of the biscuits
  • 75g of butter
  • a teaspoon of ground ginger

The Topping

  • 300g cream cheese
  • 250ml double cream
  • the grated zest and juice of 2 lines
  • 100ml of maple syryp (I use quite a lot less of the latter as my sweet tooth has vanished since giving up sugar in January!)

The method is SO simple – blitz the biscuits in a food processor or pop them in a freezer bag and bash them with a rolling pin – they need to be like fine breadcrumbs.

Melt the butter, take it off the heat and add the ginger and biscuits and stir until well combined. Press into a 23cm flan dish (I made individual ones in ramekins) and chill in the fridge.

Whisk the double cream until thicker but not stiff, add the cream cheese (break it up a bit before adding), add the the lime juice and zest and the syrup and mz well. Spread the mix over the biscuit base evenly.

Chill the cheesecake for a few hours – overnight is ideal (although we couldn’t wait that long!). It also can be frozen, just take it out about half an hour before you need it!

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