British · Dessert
Cheesecake
Zesty whipped cheesecake over a gingernut rubble, built in glasses — no oven, no water bath, no unmoulding anxiety at anchor
- Prep
- 25 min
- Cook
- 0 min
- Serves
- 10
Ingredients
- Gingernut biscuits — 250 g
- Unsalted butter, melted — 90 g
- Full-fat cream cheese — 600 g
- Double cream — 300 ml
- Icing sugar — 130 g
- Limes — 5 (juice 100 ml, zest 10 g)
- Vanilla paste — 4 g
- Stem ginger in syrup, minced — 50 g
- Ginger syrup (from the jar) — 30 ml
- Fine sea salt — 2 g
- White chocolate, grated — 40 g
Method
- Crush biscuits to coarse rubble; bind with melted butter and salt; press into the base of 10 glasses; chill 20 minutes.
- Beat cream cheese with icing sugar, vanilla, lime zest and stem ginger until smooth.
- Whip cream to soft peaks; fold into the cheese with the lime juice — it thickens as the acid hits.
- Pipe or spoon over the bases; swirl the tops.
- Chill 3+ hours; drizzle ginger syrup and finish with white chocolate and extra zest.