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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.

Lime and Ginger Cheesecake (serves 12)

150g unsalted butter, melted, plus extra for greasing
250g ginger nut biscuits
115g caster sugar
25g cornflour
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.

I ate it as is, but it would also be good served with additional lime curd or maybe a raspberry coulis.

I was going to avoid the obvious, but I couldn’t write about love at first bite and not include a little bit of ginger…



Comment from Lizzy (Good Things)
Time February 20, 2012 at 12:48 pm

Oh now that is just superb! Definitely love at first bite. Mmmmm.

Comment from Miss Kimbers @ Fruit Salad and Mixed Veg
Time February 20, 2012 at 5:20 pm

Wow! So bright and colourful. And good on you for using full fat cheese!:)

Comment from Lorrie
Time February 20, 2012 at 7:21 pm

Yum. Now I’ve got the recipe, it’s happy curdy days ahead! Thanks for sharing the love.

Comment from Nic@diningwithastud
Time February 20, 2012 at 8:04 pm

What a beautiful cheesecake. I love the lime layer. Its so pretty! Thanks so much for joining the hop :)

Comment from Monica (@gastromony)
Time February 20, 2012 at 8:04 pm

Now this combo sounds wonderfully refreshing and perfect for a cheesecake! Cheesecakes can be hard going sometimes to eat but the lime and ginger would cut through the richness nicely I bet :)

Comment from Tenille @ My Family Table
Time February 20, 2012 at 8:41 pm

Your beautiful cheesecake looks just perfect. I think you can safely declare that you do desserts now :-)

Comment from Kyrstie @ A Fresh Legacy
Time February 21, 2012 at 5:15 am

Hi Nic, can you please bring this over to my place? My favorite cake – cheesecake and ginger and lime mmmm heaven!

Comment from muffinka
Time February 21, 2012 at 6:55 am

It’s amazing idea, and pictures!!!


Comment from Lannie
Time February 21, 2012 at 7:33 am

looks delicious and decadent!

Comment from nic
Time February 21, 2012 at 7:37 pm

Thanks for all the comments. Yes definitely rich and decadent so I’ve been eating with extra lime curd to cut through the richness.

I used full fat cream cheese because Jamie said to, and I’m not ready to start testing the rules to baking, I’m still new to this remember!

Bring on the next hop!

Comment from Christina @ The Hungry Australian
Time February 21, 2012 at 9:08 pm

Oh lovely cheesecake, Nic. I love the flavours and the zesty yellow colour. Great pics, too :)

Comment from myfudo
Time February 22, 2012 at 12:01 am

Well, you really can;t decide you don’t like it, just because…=) It is a good thing you re-decided 😉 This really looks heavenly. I have decided, I am making this. Thanks!

Comment from Carolanne
Time February 22, 2012 at 11:54 am

This look mouth watering and so beautiful! Perfect for a summer dessert. I love making citrus curds, brings back childhood memories. Thanks for sharing!

Comment from Moya
Time February 23, 2012 at 2:54 pm

Glad you discovered your love of curd! I often make a batch of lemon curd… try some on a hot piece of toast… you never know you just might like it! Your lime and ginger cheesecake looks delicious!

Comment from Keen@gourmetglobetrotting
Time February 23, 2012 at 10:14 pm

Yum looks are you doing Nic?

Comment from Jennifer (Delicieux)
Time February 24, 2012 at 6:13 am

What a lovely cheesecake! I bet it tastes amazing. I adore limes. Curd is a wonderful thing, I often make batches of lime, lemon and orange curd.

Comment from JJ @ 84thand3rd
Time February 24, 2012 at 11:09 pm

There are so many things that are so very right about this dessert!! Lemon is in a constant battle with chocolate as my favourite flavour yet I only made lemon curd for the first time a few months back, it was all I could do not to eat it all with a spoon, will need to try lime next! So proud we are turning you into a baker 😉 heehee

Comment from muppy
Time February 26, 2012 at 8:10 pm

YUM! this sounds and looks incredible, my sort of dessert, i’m going to have to find an excuse to try it :)

Comment from Aga @ a matter of taste
Time February 29, 2012 at 7:26 pm

Looks delicious!

Comment from Kathryn
Time March 12, 2012 at 6:11 am

Just wanted to say thank you for this recipe. I tried it last week and it worked a treat! My brother (a chef) had made lemon curd for me so I wanted something truly decadent to use it in – this was exactly what I was looking for.
I hope you don’t mind I reposted your recipe on my blog (with a few links back to your blog).
Thanks again!

Comment from nic
Time March 12, 2012 at 4:38 pm

Hi Kathryn, glad you liked the recipe, and using pre-made curd worked! I’m always a bit unsure about making suggestions that I haven’t actually tried!

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