So my site is named and here I am posting a no-bake ginger cheesecake recipe! I have to apologise to my American visitors, but I’m not just a fan of cooked cheesecake, I find it a bit heavy, my version is definitely lighter tasting, fresher and much more creamy.
First things 1st… you should employ full extra fat cream cheese for this, it tastes lighter but calorie wise it is anything but light! Recent reports are heralding the importance of fat in our diets, so lets think of this as a wellness food.
To create my Ginger Cheesecake you need
For the Biscuit Base
Start with the biscuit base by melting the butter in the microwave for approximately 45 seconds, or in a small pan. Place the biscuits inside a plastic bag, contain the top firmly closed. Get yourself a rolling pin, take into account the taxman, your landlord or your manager (this gets you in the right mood) then hammer away in the biscuits.
I prefer to get this done by hand cauliflower risotto keto recipes as I love the texture, this way you get fine crumbs alongside bigger pieces. Alternatively blitz the biscuits within a food processer until great. Then add the melted butter to the crumbs and blend well, unfilled this mixture right into a lined tin and level it out by pressing with the back of your hands. Pop the base into the refrigerator to cool.
TOP TIP. I take advantage of a loose bottom or spring-form tin. Remove the base of the tin, place a sheet of baking parchment outrageous of the base, with a lot of free paper on all edges. Fit the medial side area of the tin over the top from the paper and base. When you remove the tin you will see you could manoeuvre the completed cheesecake on the paper without it falling apart.
For the Filling
50g Icing Sugar
100g Natural Yoghurt
Juice of just one 1 Lime
50g Chopped Crystallised Ginger
To make the filling put aside the chopped crystallised ginger, put all the other ingredients into a bowl and beat having a mixer at broadband. Very quickly you’ll have a easy unctuous filling, then stir within the chopped ginger parts.
Take the bottom from the fridge, put the filling over the base and clean it out. Pop the cheesecake back the fridge.
2 Teaspoons of Arrowroot
4 Teaspoons Caster Sugar
To help make the glaze, juice 4 limes. TOP TIP Limes can be tough little fruit; they are hesitant to loose-their-juice!
Before cutting them in half roll them on your worktop pressing straight down with your hand, this breaks up their structure. In case your limes are rock hard then pop them within the microwave for 10 seconds, then move them. When you have an extra lime it’s well worth trying juicing 1 lime in its natural state and then comparing it with the juice from a rolled one, there is a significant difference.
Place 2 teaspoons of limejuice inside a cup, blend in 2 teaspoons of arrowroot until simple.
TOP TIP. Do not be tempted to use other thickening real estate agents like corn flour, it will make the glaze cloudy. Finley chop about 1 one fourth of the skin of a lime, put this in a little pan alongside most of the limejuice. Stir within the arrowroot mixture and heat, as it comes to the boil it will thicken and change very clear. Pour the combination over the cheesecake and place it back the refrigerator for 6 hours (or better still overnight) to set.
When you are ready to serve run a knife round the soft cheesecake topping, discharge the side from the tin and then run your blade throughout the biscuit base. Remove the sides of the tin, you can then grab the cheesecake within the paper and glide it straight on your serving dish.
Top Tip. (4 top tips in one post, who says I don’t offer you plenty?!). When slicing cakes, cheesecakes and tarts it is hard to obtain the first slice out without it falling apart and looking a mess; cut the initial and the second slice at once, then the first slice will come out cleaner and prepared to serve to your guests. On the other hand if you’re producing the cheesecake as an indulgence for just one just pop the complete cheesecake in to the pig’s trough and dive right in.
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