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.
Once you’ve made your digestives (click here for the recipe), there’s no cooking!
- about 200g of the biscuits
- 75g of butter
- a teaspoon of ground ginger
- 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!