Love at First Bite: Lime and Ginger Cheesecake
Here is my entry for the February Sweet Adventures Blog Hop. Thank you to Nic at Dining with a Stud for hosting this moths hop. This is my third entry to this dessert blog hop, so by next month I think I will officially be able to declare that I now do desserts. I am also starting to quite enjoy a bit of something sweet after dinner, which is great until you look at my expanding waistline…
This months challenge was of course Valentines themed, entitled love at first bite. It was left open to us interpret as we see fit. I’m not really one for a big celebration on Valentines Day, as I don’t think I need one day in the year to tell my husband how much I love him, I do that multiple times a day anyway. So instead of a red, love heart themed dessert I interpreted the challenge as something I fell in love with on first bite.
I’m sure one of the big reasons I don’t like sweet things is because I think I don’t like them so I don’t try them. A classic example of this is lemon curd. I don’t think I ever actually tried it as a child, I just decided I didn’t like it. It didn’t help that my friends ate lemon curd in their sandwiches or on toast and this messed with my sweet and savoury rule: you can’t eat something sweet with bread. So that was it, I didn’t try it for 32 years. I’m not really sure why I decided to make it one day, it was probably as a way of using up the copious number of eggs I usually have in my fridge, but I made it and liked it. In fact I loved it, it really was love at first bite.
Over the months I have made a couple of batches and also branched out into lime curd one day when I found an excess of limes in the fruit bowl. since then I’ve been trying to find recipes to incorporate my love of curd into (I still won’t eat it with anything savoury) which is how I came to the recipe for this months blog hop.
I have made a lime and ginger cheesecake based on a recipe I found in Jamie Oliver’s Cook with Jamie. He makes a simple vanilla baked cheese cake. I have taken his principles and made a base of ginger biscuits with a lime cheesecake topping. There is a subtle hint of lime in the cheese cake, then it is finished off with a layer of lime curd on top. Having never bought curd from a shop before I can’t say whether this would work with shop bought curd. You need to be able to pour the curd for it to form a thin layer over the top of the cheesecake. Maybe you could gently heat the curd in a pan to a pouring consistency, I’m not sure, let me know if you try it.
150g unsalted butter, melted, plus extra for greasing
250g ginger nut biscuits
115g caster sugar
900g full fat cream cheese at room temperature
140g beaten egg (2-3 eggs depending on their size)
115ml thickened cream
1tsp vanilla bean paste
zest of 2 limes
1/2 quantity of lime curd (recipe HERE)
Preheat the oven to 180 degrees Celsius. Line and grease a 24cm loose bottom, springform cake tin. Put the ginger biscuits in a food processor and process until you get a mostly fine crumb then mix with the melted butter. Press the biscuit mixture into the bottom of the tin, making sure you cover the bottom evenly and it is compacted well. Bake in the preheated oven for ten minutes and allow to cool while you make the filing for the cheesecake. Increase the oven temperature to 200 degrees Celsius.
Place the sugar and cornflour in a stand mixer with the balloon whisk attached. Stir the sugar and cornflour to combine then add the cream cheese and mix in the stand mixer until smooth and creamy and well combined. Continue to mix and add the beaten egg gradually until well combined. Gradually add the cream, followed by the vanilla bean paste and lime zest.
Scrape the cream cheese mixture onto the cooled biscuit base, and tap the tin to try and level out the top. Bake in the preheated oven for 40-45 minutes until the top is golden brown and the filling is set. I had to rotate mine halfway through cooking to ensure even browning. It might have been better to cook on the non-fan setting, or alternatively cover with foil part way through baking.
Meanwhile make your lime curd (recipe to follow). Once the cheesecake is cooked, allow to cool slightly before drizzling over the warm lime curd. The curd has to be warm so that it can be poured, then as it cools, it will set to form a shiny layer on top of the cheesecake.