A simple and delicious lime Christmas cheesecake with a ginger nut biscuit base!
Christmas dessert does not need to be stressful nor time consuming. This one is easy, delicious and will wow your guests, trust me! And you won’t be spending hours in the kitchen either! No cooking, just a bit of mixing so what’s not to like!
250g of ginger nuts biscuits
100g icing sugar
500g mascarpone cheese
280ml doube cream
1 punnet of blueberries
1 punnet of raspberries
Butter an 8″ loose tin, I use the plate or dish I will be serving the cheesecake in as the base.
Melt the butter in the microwave or in a saucepan. In the meantime, crush your ginger nut biscuits using a food processor if you have one or a rolling pin (just make sure your plastic bag is strong enough to sustain the strength of the rolling pin). Then mix this mixture with the butter, tip down into the prepared tin and press down with the back of a spoon to obtain an even flat surface. Then, either put it in the fridge for an hour to set firmly or 15 minutes in the freezer. (Because I’m always in a hurry I use the freezer).
In the meantime, in a food processor mix the icing sugar, double cream, mascaporne, the zest and juice of the lime until the mixture is nice and smooth.
Spoon this mixture into your tin, spread it evenly with the back of a spoon, making sure there are no air bubbles, smooth the top with a pallet knife or spatula.
Now this is my trick, as my cheesecake is already sitting in my serving dish, I take the mould out before getting it to set in the fridge. So just pull the sides of the tin up, the edges are going to be a little bit rough but you can easily smooth that going around with a spatula or pallet knife.
Then live it in the fridge overnight.
At the point of serving, arrange your blueberries and raspberries on the top, I use a bit of gold spray to make it more festive, sprinkle with icing sugar and decorate with a few baubles. Et voilà!