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LIME AND GINGER CHEESECAKE


LIME AND GINGER CHEESECAKE

I admit it. Cheesecakes are a little obsession, I have to try each and every single one, everywhere I go. I could travel to New York every week just to have a "little" slice of an authentic New York cheesecake... Besides de classic one every combination taste good to me. 

Since this is not what we call a light dessert, I wanted to make a version a little "lighter", refreshing and less heavy to eat during summer.
Perfect for dessert, as a snack, or why not for breakfast. Let's be honest, every time of the day at any place feels perfect...
Here's my gluten free version of a lime and a touch of ginger cheesecake.


LIME AND GINGER CHEESECAKE



INGREDIENTS (makes 8-10 slices):


· 150 gr. butter
· 300 gr. gluten free plain biscuits 
· Ginger powder
· 500 gr. cream cheese (Philadelphia)
· 770 ml. condensed milk
· 250 ml. very cold cream
· 4 limes
· 10 unflavoured gelatine sheets (cuajada sachets might only be  found in Spain) 

YOU WILL NEED: 

· A 28cm (detachable if possible) tart mold
·  2 bowls and a spatula
·  Grater, whisk.



LIME AND GINGER CHEESECAKE


INSTRUCTIONS:


1. Melt the butter and crush the biscuits. Blend it all well with 2 spoons of ginger powder (or more if you like it) and put in the mold previously greased with butter, pressing the mixture over the base with a spoon. Leave to set in the fridge for 10 minutes.
2. Beat gently  the cream cheese with the condensed milk so it doesn't get lumpy, avoiding to make it liquid (I use an electric mixer).
3. Heat up a little bit of the cream  and add the gelatine (soak in cold water the sheets for 5 min. or until hydrated, remove and drain) blend it well until it is dissolved. 
4. In a bowl whisk the cold cream and add to the rest of cream and gelatine mixture.
5. Wash one lime and dry it well, grate the zest and set aside. Squeeze the limes.
6. With the spatula mix up the cream cheese and condensed milk, lime juice, fold in the whipped cream. 
7. Pour into the mold. Sprinkle the lime zest over the top and refrigerate for about 12 hours.

*Little tips and tricks *

Place the cream in the freezer for 30 min to get a nice cold cream.
You can use ginger biscuits instead of plain ones. 



If you have any leftover you can freeze every piece individually. You just need to take it out to thaw in the fridge or leave it at room temperature for no more than one hour.



Piece of LIME AND GINGER CHEESECAKE

Blueberries & Olives
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