Lime and Ginger Deconstructed Cheesecake

  • 250g ricotta
  • 125g creme fraiche
  • 100g icing sugar
  • 1 tsp finely greated lime zest (use a microplane if you have one), plus extra to serve
  • 1 tbsp (15ml) lime juice
  • 1 tbsp ginger syrup(from jar of stem ginger), plus extra to serve
  • 2 leaves gelatin, softened for 5 minutes in cold water
  • 1 piece stem ginger in syrup, finely chopped, plus extra to serve
  • 6 gingernuts

Lime granita

  • 1 cup sugar
  • 2 cups boiling water
  • 1 finely greated zest of lime and several lime leaves, if available
  • 4 tbsp (60ml) lime juice

Lime and Ginger Deconstructed Cheesecake

Mix ricotta and crème fraîche in a food processor, then add icing sugar, lime zest and juice, and ginger syrup. Squeeze excess water from gelatine, place gelatine in a cup and microwave for 10 seconds to dissolve (it must not boil). Combine gelatine with ricotta mixture, then remove food processor blade and stir in chopped ginger. Place in a plastic container (approximately 12cm × 16cm) lined with baking paper and refrigerate for a few hours until firm. For the granita, dissolve the sugar in boiling water, then add the lime zest and leaves. Steep for 5 minutes, then add the lime juice. Remove the leaves and freeze the syrup in a shallow container. Stir and scrape with a fork after 40 minutes and every 30 minutes thereafter to make a fluffy granita. Crush the gingernuts in a food processor or with a mortar and pestle and set aside. Remove cheesecake from container and cut into long slices. Serve cheesecake sitting on a bed of gingernut crumbs with granita and a little chopped ginger in syrup alongside, then grate a little lime zest over the top.