Individual Ginger, Lime and Strawberry Cheesecakes
It’s time for a seasonal, British recipe and this is inspired by my trip to Sainsbury’s to check out all their gorgeous fresh fruit and vegetables. The great thing about seasonal items is they are affordable, often on offer and the tastiest they can be. Plus with seasonal British items you are supporting UK farmers.
The strawberry and lime flavour is a personal favourite of mine and these cheesecakes were inspired by the lovely summer cider by Rekorderlig. These little cheesecakes taste wonderful with a glass of cider in the sunshine. A proper sunshine and summer treat.
Makes 10 cupcake size cheesecakes. Double the recipe for a large cheesecake.
50g unsalted butter
150g shortbread biscuits
1 tsp of ground ginger
300g tub of soft cream cheese (I use the Sainsbury’s own brand cream cheese as I think it’s the best)
60g caster sugar
zest and juice of 1 lime
150ml of double cream
1 punnet of fresh in season strawberries from Sainsbury’s
– Melt the butter gently and take off the heat.
– Bash and crush the shortbread biscuits. I put the shortbread in a plastic bag and bashed it with a rolling pin.
– Put the biscuit crumbs in a bowl with the ground ginger and add the melted butter and stir all the biscuits are coated in the butter. You can add a little freshly grated ginger too if you want to boost the ginger flavour.
– Prepare 10 cupcake cases in a baking tray – this helps hold the shape as the biscuit and cream cheese hardens in the fridge.
– Put the biscuits crumbs into the cupcake cases and push down to make a hard layer. Put in the fridge for 20-30minutes
– In a bowl lightly cream together the cream cheese and caster sugar until the sugar is mixed in.
– Grate the lime to get the zest, save some for decoration and add the rest, then squeeze the juice in to the cream cheese mixture with the zest.
– Mix the lime juice and zest in well.
– Lightly whip the double cream by hand until it starts to thicken and then add it to the cream cheese and lime mixture.
– Stir in well.
– Take the cupcake case bases out of the fridge and spoon the cream cheese mixture on top leveling it out.
– Put the cheesecakes back in the fridge and leave for at least 1 hour until the cheese part has set.
– Slice up the strawberries and serve with a sprinkle of zest on top and enjoy!
As an added extra if you have some fresh ginger slice it thinly or grate it and decorate the cheesecakes with it and the lime zest.
Strawberries and lime taste brilliant together.