Servings: 10 Servings
For the crust
- 225 g Ginger Snap Biscuits
- 50 g Sugar Superfine
- 125 g Butter unsalted, melted
For the filling
- 3 ea Limes, juiced
- 325 ml Heavy Cream
- 2 tsp Gelatin powdered
- 200 g White Chocolate, chopped
- 150 g Sugar Superfine
- 1 Tbsp Lime zest
- 450 g Crream Cheese, full fat
- 150 ml Heavy Cream
- Green Food Color
- 1 Lime (Optional) aliced and cut into half circles
- For the crust, blitz the Ginger Snap biscuits and sugar in the food processor until the look like breadcrumbs.
- With the food processor running, drizzle the butter down through the lid until the butter is completely mixed in and the mixture looks like wet sand.
- Press the mixture into the base of a 9 inch springform pan, pushing the mixture out and about halfway up the sides. Set aside
- Place the lime juice, Lime zest and 120 ml of the heavy cream and gelatin powder in a medium saucepan. Bring to a simmer then remove from the heat and add in the broken chocolate. Leave for 5 minutes to allow it t soften then stir until smooth. Cool to room temperature.
- Use an electric hand mixer to whip the remaining 205 ml of cream to soft peak stage and move to another bowl and set aside.
- Add the cream cheese. lime zest and sugar to the bowl you just used for the cream. With the paddle beaters, beat the mixture until light and fluffy.
- Reduce the beater speed to low and beat in the cooled white chocolate mixture until fully combined and smooth. Fold the whipped cream into the cream cheese mixture and pour into the crust. Smooth the top.
- Cover with cling film and refrigerate overnight. When fully chilled, remove the cheesecake from the tin and transfer to a cake stand for serving.
- Pipe the whipped cream around the edges and garnish the cream with the half circle lime slices (if using)
- This cheesecake freezes well and can be served from frozen.
I prefer to line the springform pan sides with parchment paper to help with easy release.
Tried this recipe?Let us know how it was!