Ginger Lime & Mango Cheesecake Image

Ginger Lime & Mango Cheesecake

Minjiba Entertains - "Intimate Lunch For Newlyweds"

30
Prep Time
(minutes)
0

Ingredients

Base

  • 300g ginger snaps
  • 115g melted butter

Filling

  • 800g cream cheese
  • Half a cup of sugar
  • 2 tablespoons of vanilla or half a vanilla pod
  • 1 teaspoon Lime zest
  • 1 Lime juiced
  • A third pint of double cream
  • 3 teaspoons gelatin

Topping

  • 2 large mangoes
  • 1 lime juiced
  • 1 tablespoon sugar
  • 1 thumb length of fresh ginger

Steps

Base

  1. Crush Ginger snaps
  2. Melt butter
  3. Mix melted butter with crushed ginger snaps until combined
  4. Use a springform baking tin, line the bottom with baking parchment or tin foil
  5. Brush the sides of the springform baking tin with butter
  6. Pour the butter and ginger snap mix into the baking tin for the base
  7. Gently work your way round the baking tin to flatten the base
  8. Put the flattened mixture of butter and ginger snaps in the fridge for ten minutes so the butter can set and harden

Filling

  1. Mix vanilla, sugar and cream cheese in a bowl, if it is too thick loosen it with the lime juice and lime zest
  2. Mix the double cream with gelatin in a separate bowl
  3. Pour the double cream mixture into the cream cheese and mix
  4. Pour this mixture over the ginger snap mixture in the springform baking tin and flatten
  5. Leave to set for six to eight hours

Topping

  1. Blend all the ingredients using a food processor and refrigerate
  2. Gradually pour over the set base and filling of the cheese and gently cover the top