Lime Cheesecake Recipe
Lime Cheesecake
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Baking time: 35 minutes
Refrigeration time: 12 hours

Difficulty: Easy
Chef's Note

This is an oven-baked cheesecake. If you prefer the texture of an unbaked cheesecake, or are just short of time, simply bake the crust for a few minutes longer until browned, then add 2 sheets of gelatin, soaked and squeezed out (or 1 packet of powdered gelatin - follow the package directions) to the filling and simply refrigerate.

Serve the cheesecake with a tropical fruit coulis: passion fruit, mango, pineapple, etc., depending on your taste and what's available.

For the crust
- 120 g (4 oz.) shortbread cookies
- 40 g (3 Tbsp.) melted butter
- 15 g (1 Tbsp.) candied ginger, finely chopped
- 2 cm (1") piece fresh ginger, grated
- grated zest of 2 limes

- 200 g (7 oz.) cream cheese
- 25 g (2 Tbsp.) sugar
- 1 egg
- juice of 1 lime
  1. Grind the shortbread cookies in a food processor to form fine crumbs. Add the other ingredients for the crust and blend well.
  2. Line an 11 cm (4 1/2") springform pan with parchment paper. Spread the crumb mixture over evenly to cover. Bake for 5 minutes in a preheated 180° C (350° F). Cool.
  3. Beat the cream cheese with the sugar and lime juice. Mix in the egg and beat well. Pour the mixture over the crust and spread evenly. Cover the cheesecake with a sheet of aluminum foil. Reduce the oven temperature to 150° C (300° F). Bake for approximately 30 minutes. The filling should be set but still jiggly.
  4. Unmold; refrigerate for at least 12 hours.
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