Baked Lime Cheesecake with Ginger and Blueberries

Biscuit base

Ingredients

200gr gingernut biscuits

50gr melted butter

Method

• Line the base of a 8 inch springform tin with a disk of parchment and butter the sides of the ring.
• First prepare the biscuit base.
• Crush the biscuits in a bag with a rolling pin or use a food processor.
• Mix with the melted butter and press firmly into the base of the tin.
• Bake at 150C for 10 minutes.
• Allow to cool and butter the sides before filling.

Cheesecake

Ingredients

675gr full fat cream cheese

250gr sugar

60gr sour cream

60gr pouring cream

3 free range eggs

1tbs grated lime zest

180ml lime juice

1 tsp vanilla extract

1½ tsp cornflour sifted

Method

• In the bowl of an electric mixer beat the cream cheese and the sugar.
• Add the eggs and beat until the mix is smooth.
• Add the sour cream, cream and vanilla.
• Beat in the lime zest, juice and corn flour. Mix well.
• Scrape the mixture into the prepared tin, then bake at 160C for 40 minutes.
• Then turn down the heat to 120C and continue to cook until just set, about another 10 minutes, there will be a tiny wobble in the centre.
• Remove from the oven and, using a small, sharp knife, free the sides from the tin.
• Allow to cool whilst preparing the blueberries.

Blueberry Compote

Ingredients

250gr blueberries

20gr sugar

8gr corn flour

Method:

• Bring the blueberries to a gentle simmer then mix the corn flour with enough water to make a light paste.
• Add the corn flour and simmer for a minute or two until thickened.
• Scrape into a clean bowl over ice or cold water, them once cooled, spoon over the cheesecake, refrigerate until completely set and cool — ideally overnight.
• Cut with a hot dry knife — it really needs nothing with it.

• Read More

  Recipe: A trio of small treats