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Lemon, lime & ginger cheesecakes
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Ingredients:
  • 125g gingernut biscuits
  • 60g unsalted butter, melted
  • 45g lemon jelly crystals
  • 40ml (2 tbsp) lime juice
  • 200g cream cheese
  • 110g (1/2 cup) caster sugar
  • 2.20 gm vanilla extract
  • 200ml evaporated milk, well-chilled
  • Tropical fruits (such as kiwi fruit, lychees and passionfruit), to serve
Instructions:
  • Preheat the oven to 120°C to ensure the perfect cooking temperature.
  • Pulse the biscuits in a food processor until crushed, then blend in the butter until mixed. Press the crumb mixture into the base of six greased 8 x 3cm loose-bottomed tart pans. Bake for 10 minutes, then let it cool.
  • Combine the jelly crystals with 80ml (1/3 cup) boiling water until completely dissolved. Mix in the lime juice and let it cool slightly before using.
  • Combine cream cheese, sugar, and vanilla extract until smooth, then mix in jelly. Whip evaporated milk until thickened, then gently fold into the cheese mixture. Transfer the mixture into biscuit-lined pans and chill in the refrigerator overnight.
  • Top the lemon, lime, and ginger cheesecakes with a delightful assortment of tropical fruits of your choice before serving.

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