- 3/4 cup crushed gingersnap cookies
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
Mix cookie crumbs and butter in a small bowl and press into the bottom of springform pan. Mix remaining 7 ingredients in a medium bowl until smooth and well combined. Pour over gingersnap crust; smooth top.
Arrange rack in bottom of the pressure cooker pot. Pour 3 cups water into pot and place springform pan on rack. Lock the lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start to cook.
Let pressure release naturally. Remove lid and using oven mitts, carefully remove pan from pot. Cover and refrigerate cheesecake in the springform pan for at least 4 hours before serving.
Easy No Bake Stem Ginger Cheesecake
This Easy No Bake Stem Ginger Cheesecake is gorgeously creamy, not overly sweet and with lovely hint of warming spice from stem ginger & ginger biscuit base. Fantastic make ahead dessert, perfect for entertaining.
Cheesecake is one of those desserts which can be either a bit time consuming and tricky or super easy, no faff, throw it together and forget about. My Easy No Bake Stem Ginger Cheesecake (as the name suggests) qualifies as the latter and is simply perfect when make ahead, easy and delicious dessert is being called for.
Don't get me wrong I simply adore cheesecakes and really don't mind putting a bit of effort in making them. My two all time favourites being this Baked Lemon Curd Cheesecake and Chocolate Marble Cheesecake. However, it's always good to have something effortless yet delicious in one's cheesecake repertoire, don't you think? My stem ginger cheesecake definitely fits the bill!
Easy No Bake Stem Ginger Cheesecake - serving suggestions
This cheesecake is all about ginger and its spicy warmth which can be tasted in lovely crunchy ginger biscuit base and little pieces of fragrant stem ginger suspended in cheesecake mixture itself. The spiciness is beautifully contradicted by the creaminess and subtle sweetness of the cheesecake.
I made this cheesecake around the same time as my Easy Homemade Plum & Chocolate Spread which has since turned out to be my and hubbie's favourite accompaniment to lots of things, including this very dessert. Both flavours marry together in delicious harmony - stem ginger and plums plus chocolate equals heaven! Alternatively, simple plum conserve or even a drizzle of some stem ginger syrup will work here beautifully.
The most difficult part of making this scrummy dessert is waiting for it to chill so that it's firm enough to serve but I can assure you, it will be well worth it!
- 4 limes
- 1 cup heavy whipping cream
- ½ cup white sugar
- 2 eggs
- 3 egg yolks
- 2 teaspoons ground ginger
- 1 (9 inch) baked pie shell
- ½ cup lime marmalade
Preheat the oven to 325 degrees F (165 degrees C).
Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.
Which healthy sweeteners do you need?
When I first started making low-carb cheesecakes, I would use 2 boxes of sugar-free jelly/jello.
Now, you&rsquoll notice that I&rsquove become more discerning in my choice of ingredients. I want to live clean keto and so now I use traditional gelatine, no sugar sweeteners (that I know I can trust), and natural flavouring.
Of course, there&rsquos nothing preventing you from still making use of the jelly/jello, particularly if you are a beginner. For that reason, I&rsquove included this option as notes in my recipe below.
I, however, am quite happy to take a few additional minutes to make this No-Bake Sugar-Free Ginger and Lime Cheesecake with gelatine and sweeteners of my choice.
Preheat the oven to 160°C (gas mark 3) and grease and line the base of a 20cm round springform tin.
To make the base place melt the butter and sugar together in a pan then add the crushed biscuits and stir until evenly coated.
Tip this into the prepared tin and spread evenly across then press down firmly using the back of a large spoon or your hand.
Place in the fridge for 20 minutes to cool and set the base.
For the filling beat together the cream cheese and caster sugar until the mixture is very smooth and thick, taking care not to over beat.
Add the eggs one at a time mixing after each one, you should have a smooth, creamy mixture. Finally mix in the lime juice and ¾ of the zest then fold in the chocolate chips.
Spoon this into the tin on top of the baked base, spread it evenly across the base.
Next wrap the base of the tin with foil and place it in a deep baking tray then fill with water to halfway up the side of the tin. Bake for 35-40 minutes. The top of the cheesecake will still be wobbly in the centre. It’s important not to over cook it.
Remove from the oven and leave to cool in the tin before carefully removing, then leave to cool completely in the fridge.
GINGER, LEMON & LIME CHEESECAKE
First, all gelatines are not created equal. We used titanium or silver gelatine leaves, there is also gold, check carefully the manufacturer’s instructions. Using gelatine leaves is so easy, and there is no gelatine taste or stirring in complications. An unbaked cheesecake is not a ‘cake’, but nevertheless to say the word stimulates the taste buds. Our Cheesecake is deliciously intense in lemon and lime flavour!
850g cheesecake – serves 12
200g Arnott’s Nice biscuits
100g butter, melted
1/4 teaspoon ground nutmeg
2 eggs, separated
1 cup Buderim Ginger Ginger Lime & Lemon Marmalade, plus 2 tablespoons extra
1 cup lemon, lime and orange juice, combined
500g cream cheese, softened
300ml thickened cream, whipped
1 teaspoon vanilla essence
Extra lemon and lime, thinly sliced, to decorate
Caramellised Lemon & Lime Slices
- Preheat oven to 180°C or 160°C fan and grease and line the base of a 22cm springform pan. In a food processor, pulse biscuits until mixture resembles breadcrumbs, then transfer to a bowl. Stir in butter and nutmeg. Press mixture evenly over base of cake tin and bake in oven for 10 mins, or until lightly browned.
- Combine egg yolks, Buderim Ginger Ginger Lime & Lemon Marmalade and juices in a heatproof bowl, and whisk over a pan of simmering water for about 10 mins, or until pale and thick. Remove from heat. Sprinkle gelatine over ½ cup boiling water and whisk until gelatine dissolves. Cool for 5 mins. Stir into egg mixture.
- With an electric mixer, beat cream cheese in a medium bowl until smooth. Gradually add egg mixture, beating well after each addition. Cover and chill for 40 mins, or until just starting to thicken.
- With an electric mixer, beat egg whites in a small bowl with an electric mixer until firm peaks form. Fold into cream-cheese mixture, along with whipped cream and vanilla. Pour over biscuit base and smooth surface. Refrigerate overnight until set.
- Place extra 2 tbsp Buderim Ginger Ginger Lime & Lemon Marmalade in a frying pan until melted. Add thinly sliced lemon and lime, and gently sauté in marmalade until slices have softened and started to take on a little colour. Decorate cheesecake.
Using a metal spoon cuts through mixture ensuring the egg whites retain their light airy mass
A standard Australian Metric 250mL cup & 20mL tablespoon measuring set are used
Preheat the oven to 150C/300F/Gas 2. Break up the digestive biscuits and the ginger biscuits and place them into the bowl of a food processor.
Place the butter in a heavy-based pan and melt gently.
Process the biscuits in the food processor, until the mixture has the consistency of fine breadcrumbs.
Line the base of a 24cm/9in-10in loose-based spring-form cake tin with a round of greaseproof paper. Brush the bottom of the tin with some of the melted butter and place the round of greaseproof paper in the base.
Add the remaining melted butter to the biscuit crumbs in the food processor and process again briefly.
Tip the crumbs into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake.
Bake the cheesecake base in the oven for 10-15 minutes until it's lightly browned and just set. Remove from the oven and allow to cool for at least five minutes.
Meanwhile, make the filling. Place the cream cheese, cream, sugar and eggs in a large bowl. Using a grater, grate in the zest of the limes. Using an electric whisk, beat together on a low speed, until smooth.
Carefully pour the filling onto the cooled base. If making the cheesecake in advance, you can prepare it to this stage, then chill in the refrigerator and bake the next day (allowing it to first reach room temperature).
Return the cheesecake to the oven and bake for about one hour, or until just set. Allow to cool completely, then place in the fridge and chill for about an hour.
Carefully remove the cheesecake from the tin and place on a serving plate, using a palette knife to loosen the cake base from the bottom of the tin.
For the topping, use a sharp serrated knife to remove the top and bottom of the pineapple. Cut away the tough outer skin from the pineapple and cut in half lengthways. Using a mandoline, thinly slice half of the pineapple (be sure to use the finger guard if the mandoline has one). Reserve the other half for use in another dish. Place the pineapple slices into a bowl.
Cut the passion fruit in half and scoop out the pulp with a teaspoon. Add to the bowl with the pineapple and toss together well.
Whip the cream in a clean bowl with a hand whisk. When soft peaks form, add icing sugar, to taste, and whisk gently until well blended.
To serve, spread the sweetened cream over the surface of the cheesecake and pile on the fresh fruit. Pour over the passion fruit juice from the bowl. Dust with icing sugar and serve in generous slices.
- 1 (1 1/2-pound) salmon fillet
- 1 tablespoon olive oil
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon ground black pepper
- 1 (1 inch) piece fresh ginger root, peeled and thinly sliced
- 6 cloves garlic, minced
- 1 lime, thinly sliced
Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
Place salmon, skin side down, on the prepared baking sheet rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
Broil salmon until hot and beginning to turn opaque, about 10 minutes watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.
Mascarpone and lime cheesecake
I got this recipe from a Sainsbury's recipe card in the 1980s, which I had lost and recently discovered.
- 200g ginger biscuits, crushed
- 50g butter, melted
- 500 g mascarpone cheese
- 40g icing sugar, sifted
- Finely gratedzest and juice of 2 limes
- 15g Chocolate decorations
- The zest of 1 extra lime, sliced, for decoration
- Mix together the crushed biscuits and the butter and press it into the base of an 18cm spring form or loose bottomed cake tin.
- Leave to chill in the fridge for at least one hour.
- Meanwhile, remove the mascarpone cheese from the fridge to soften a little.
- Beat together the mascarpone cheese, icing sugar, lime zest and juice.
- Spread over the biscuit base.
- Chill for 30 minutes.
- Carefully remove the cheesecake from the tin and decorate the top with the chocolate decorations and the lime zest.
A few readers have commented that they use Philadelphia full fat soft cheese for this recipe.
4 /5 If you like sweet, sticky desserts, you'll love this. Jerry, aka Chef (talk)
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Ginger & Lime Jello Cheesecake
I've been playing with the combination of jello (jelly for those of us speaking english on the bottom half of the planet) and cream cheese quite a lot lately, it makes a really spectacular fridge cheesecake. The best part of this is, it is so versatile: you can use any flavour combinations you want, you can leave out the base, you can combine it with plain jello - creating a layered cheesecake effect in a glass. There are so many ways to use this basic recipe.
I'm a big fan of ginger and lime, as if you guys haven't noticed, but I've also done a chocolate orange version of this cake with a few easy tweaks. Strawberry and chocolate, pineapple cheesecake with orange jello, raspberry and cherry cheesecake, blackcurrant and chocolate with whipped cream, are just some examples of where you can take this.
The calories in this are a little heavy because of the combination of cream cheese and heavy cream, if you want to lower them - leave out the heavy cream. The bulk of the carbs in this recipe are in the chocolate base, so if you are looking for a lower carb sweet treat - simply leave out the base.
For the crust:
- 5 squares (50g) of 90% Lindt Dark Chocolate
- 7 tbsp. (100g) butter
- 1 tbsp. unsweetened cocoa powder
- 1/2 cup pecan flour
- 1/2 cup coconut flour
- 3 tbsp. powdered erythritol
For the cheesecake:
- 1 cup (250g) cream cheese (softened)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/3 to 1/2 cup of erythritol (to taste)
- 1 tbsp. ginger powder
- 1 tbsp. lime juice (optional)
- 1 packet (10g) sugar free lime jello
- 1/2 tsp. powdered gelatine
- 1/2 cup boiling water
Making the crust:
Mix the Lindt and the butter in a frying pan on low heat. Stir until they are completely melted and combined.
Mix the dry ingredients together in a separate bowl. Add your butter mixture into the dry ingredients and mix well. The consistency is almost like biscuit crumbs.
Grease your non-stick cake pan. I used a springform pan for this, the size doesn't really matter the smaller it is the deeper your cake will be. With wet hands, press your crust mixture firmly into the pan. Spread the mixture out as evenly as you can.
Making the filling:
Mix the cream cheese, heavy cream, sour cream, erythritol, ginger powder, and lime juice in a bowl. Beat until smooth.
In a small bowl, mix the jello, gelatine and boiling water until all the powder is dissolved.
Add the jello to the cream cheese and continue to beat it until everything is combined. Taste the mixture and add more erythritol if necessary. Remember that the jello is sweetened so it will add to the total sweetness of the cheesecake.
Pour the cheesecake mixture over the chocolate base. If you just want the cheesecake part, you can leave out the base and readjust the macros on this. Let it set in the fridge for a few hours before serving.
Approximate macros per slice (assuming 8 slices):
Note: These are based on my ingredients, always work out your own macros based off the nutritional information on your ingredients.