Stevie s lime ginger and chilli cheesecake recipe

Stevie s Lime Ginger and Chilli Cheesecake recipe

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Ingredients

500 g	mascarpone
2 sheet(s)	gold leaf gelatin
4	limes
6	ginger nut biscuits
4 tbsp	sieved icing suger (heaped)
1	red chilli
25 g	butter
1 piece(s)	stem ginger
2 tbsp	caster suger
4 tbsp	water

Instructions

Ssmash up your biscuits with the end of a rolling pin in a plastic bowl.

Melt butter in microwave/on stove.

Mix butter and biscuits, put in the bottom of a greased pop out bottom baking tin.

Place in fridge/freezer.

Zest limes.

Squeeze limes into small sauce pan and bring to the boil, then take off heat.

Place gelatin sheets in lime juice, dissolve, then add icing suger.

Put mascaponi and half the lime zest in plastic bowl, and quickly stir in lime gelatin mix making sure not to let the gelatin set, so be fast (Use a spatula).

Spoon out onto biscuit base, smooth top off and put in fridge.

Deseed chilli, and cut into very small circles. chop up ginger into tiny strips.

Mix water and suger, in small sauce pan, bring to boil.

Add chilli and ginger, boil it to make a loose jam.

When chilled pour over set cheesecake, followed by sprinkles of lime zest. (I also like to finely grate some 80% dark chocolate over the sop too)

Leave to set in fridge for 6 hours.


Preparation time:
ca. 40 min
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:

n/a