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Ginger and Lime Baked Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




200g ginger biscuits, crushed
50g butter
4 medium size eggs
100g dark brown soft sugar
2 x 250g tub ricotta
50g stem ginger, cut into julienne strips, reserving 3 x 15ml spoons of syrup
2 x 15ml level spoons cornflour
zest of 2 limes and juice of 1
300ml whipping cream, lightly whipped
2 x 15ml spoons apricot jam



Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

In a saucepan melt the butter and stir in the crushed biscuits until well combined, then press firmly into the base of a 20cm loose bottomed cake tin. Refrigerate while making the filling.

Mix together the eggs and sugar then add the ricotta, ginger syrup, cornflour, lime zest and juice.

Fold in the whipped cream and pour the mixture into the cake tin.

Sprinkle over the julienne strips of ginger and bake in the oven for 1 hour. If the surface is getting too dark, cover with foil. After the hour turn off the oven and leave the cheesecake in there until it is cool.

Remove from the tin. Place the apricot jam in a small saucepan and heat through until it bubbles. Using a pastry brush, brush over the top surface of the cheesecake. Chill before serving.