Lemon, lime & ginger cheesecakes

Name: Lemon, lime & ginger cheesecakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 125g gingernut biscuits; 60g unsalted butter, melted; 45g lemon jelly crystals; 40ml (2 tbsp) lime juice; 200g cream cheese; 110g (1/2 cup) caster sugar; 1/2 tsp vanilla extract; 200ml evaporated milk, well-chilled; Tropical fruits (such as kiwi fruit, lychees and passionfruit), to serve

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 6

Cost: $2.39 /serving

Author : Valli Little

cheesecake afternoon tea morning tea

Ingredients

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125 grams gingernut biscuits60 grams unsalted butter, melted45 grams lemon jelly crystals40 milliliters (2 tbsp) lime juice200 grams cream cheese110 grams (1/2 cup) caster sugar1/2 tsp vanilla extract200 milliliters evaporated milk, well-chilledTropical fruits (such as kiwi fruit, lychees and passionfruit), to serve

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Instructions

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Step 1

Preheat oven to 120°C.

Step 2

Crush the biscuits in a food processor, then add the butter and mix until combined. Use the crumb mixture to line the base of six greased 8 x 3cm loose-bottomed tart pans. Bake in the oven for 10 minutes. Set aside to cool.

Step 3

Dissolve the jelly crystals in 80ml (1/3 cup) boiling water. Add the lime juice and set aside to cool slightly.

Step 4

Beat the cream cheese, sugar and vanilla extract together until combined, then add the jelly mixture. Whip the evaporated milk until it has thickened, then fold into the cheese mixture. Spoon into the biscuit-lined pans and refrigerate overnight.

Step 5

Serve the lemon, lime and ginger cheesecakes with a mix of your favourite tropical fruits.