White chocolate lime cheesecake

Updated at: Thu, 17 Aug 2023 07:30:23 GMT

Step 1

1 - Melt the butter in a microwave; while it’s melting crush up the ginger nuts into a fine crumb using a food processors or the hood old rolling pin and tea-towel combo. Pour the melted butter into the crumbs and mix together until we’ll combined. Press the mixture evenly into the bottom of a suitable dish or tin, I use individual dessert glass pots making 6 small servings, Place in the fridge to set.

Step 2

2 - Melt the White chocolate over a pan of simmering hot water. Meanwhile add the sugar to the double cream in a mixing bowl and whip until the double cream has thickened and is no longer runny, it shouldn’t fall out the bowl if tipped upside down.

Step 3

3 - Once the chocolate has melted let it cool slightly, this is now a good time to zest and juice your limes if you haven’t already. if you don’t like overly tangy cheesecake only use one lime.

Step 4

4 - Empty the soft cheese into a bowl and steadily add the cooled chocolate mixing gently as you go. This bit can be a bit risky as you don’t want your chocolate resolidifying into the cream cheese

Step 5

5 - Using a large spoon fold the cream cheese and white chocolate mixture into the stiff sweet double cream, taking care to do it one bit at a time.

Step 6

6 - Add the lime juice and some zest, again adding a bit at a time and mixing gently

Step 7

7 - Take out your cooled buttery biscuit base from the fridge and spoon on the mixture, spreading out evenly. scatter on some bits of zest for decoration, and if you have any left over chocolate you can also use this for decoration, drizzle if it’s from your melted batch or I grate some creating shavings.

Step 8

8 - Place in the fridge to let the cheesecake set. Ideally 3-4 hours is suitable timing to ensure the cheesecake is thoroughly set and chilled.

Step 9

9 - When it has rested and set you are now ready to serve ENJOY -x-

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