Lime and Ginger Deconstructed Cheesecake
Servings 4
Prep time
30 minsCook time
10 minsInactive time
3 hrTotal time
3 H & 40 MBy making this classic dessert in a rectangular container, you can cut it in individual portions for a more elegant, restaurant-style presentation. The deconstructed gingernut crumb is scattered across the plate rather than forming a base.
Ingredients
Method
- Line a plastic container about 12cm x 16cm with baking paper.
- In a food processor, add ricotta and crème fraiche and mix to combine Add icing sugar, first measures of lime zest, lime juice and ginger syrup. Process to combine.
- Squeeze excess water from gelatine then place 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. Transfer to prepared container and refrigerate for a few hours until set.
- Meanwhile to make granita, dissolve sugar in boiling water then add second measure of lime zest and kaffir lime leaves (if using). Set aside to steep for 5 minutes then stir in second measure of lime juice.
- Remove lime leaves and freeze syrup in a shallow container. Stir and scrape with a fork after 40 minutes and every 30 minutes thereafter until cheesecake is ready to serve, to make a fluffy granita.
- Crush gingernut biscuits in a food processor or with a mortar and pestle and set aside.
- Remove cheesecake from container and cut in long slices. Serve cheesecake sitting on a bed of gingernut crumbs with granita and a little chopped ginger in syrup alongside, with a sprinkling of grated lime zest over the top.