lime and vanilla baked cheesecake


Phew what a week! Now that we are back it Christchurch its back to reality and the ticking off of the get a job/car/house/wedding venue/decent dye job list. But in amongst the visits to bank managers and hair salons [the french do most things well but not blonde highlight, oh no they do not] I have managed to spend some time in the kitchen, and first on the list was a cheesecake for my darling daddy. Who then proceeded to hide all the photos off my camera in the hopes that I would have to make another one, luckily I know the password to his computer so I can share this dense flavoursome cake with you. This cheesecake has a lime and vanilla filling with a gingernut base and blueberry topping.

After being disappointed that France has no gingernut equivalent when making a chocolate tart, I was determined to have a true kiwi gingernut base. The filling is courtesy of delicious days and one I have been itching to try so I [drumroll please] didn’t change a thing! Nor did I need to, this is the perfect baked cheesecake filling, it worked brilliantly with the gingernut base, and you can simply swap out the lime and change the base to make what ever style cheesecake you want. It’s a dense filling with a light hint of lime and vanilla and while it tastes rich and decadent, you can eat a whole slice without it starting become to taste too rich, or too sweet like some cheesecakes. It’s a keeper and I have very safely filed it away for many more cheesecakes to come, which should keep dad happy. I was going to do a strawberry topping but balked at the shocking prices for mushy strawberries so grabbed some blueberries instead, but have since decided that a tarter, bolder berry is needed and that blackberries would be PERFECT! So am giving you the topping recipe, but please please use blackberries, you won’t regret it.

Gingernut and lime Cheesecake

Adapted from: Delicious Days

Serves: 8-12

Ingredients:

75 g Butter, melted
250 g Gingernuts (for full height sides, I wanted only half height so had extra)
1 big pinch Of Salt
1 Lime (Zest And Juice)
1 Vanilla Bean
700 g Full Fat Cream Cheese (Not Spreadable)
200 g Sugar
3 Eggs (Large)
2 Tbsp All-Purpose Flour

Directions:

Preheat the oven to 150°C. Grease a 20-22cm cheescake pan (springform) and cover base with a circle of baking paper.

Place the gingernuts and salt in a food processor and pulse until finely crumbed. Add the butter and blend well. Tip half the crumb mix into the cake pan and spread evenly around then press to form the base. Spoon the remaining mix around the edges and press up the sides of the pan (use as make or as little as you like based on the height of the sides you want. Trim around the top to make even sides.

To make the filling, grate the rind from the washed lime, then squeeze the juice into a small cup. Slice the vanilla bean lengthwise and scrape out the seeds. Add the cream cheese, the sugar, the lime zest, the lime juice and the scraped out vanilla to a mixing bowl, mix well until smooth. Slowly mix in the eggs and the flour, making sure not get too much air into the filling, as bubbles with cause it to crack later on.

Pour the filling onto the crust and spread evenly. Bake on middle level for 45 to 50 minutes until set, the center should still be a bit wobbly and the cheesecake should only have a hint of colour (mine got slightly too much, but it does change the taste). You want it slightly undercooked looking as it will continue to cook afterwards. Remove from the oven and quickly slide a knife around the sides so it doesn’t crack as it cools and contracts. Turn off the oven, but pop the cake back inside to cool down for 1/2 hour. Remove and cool on the bench, then cover with topping and refrigerate until required.

Blueberry topping:

1 1/2 cups of Blueberries, or blackberries

3/4 – 1 cup of sugar (add until it reaches your preferred sweetness)

2 tbsp cornflour (cornstarch)

Juice and zest of half a lemon

1/4 cup water

On a low heat, combine sugar, water, cornflour until thickened. Add the berries and bring to the boil. Boil until the juice come out of the berries and a thick dark syrup is formed. Test for sweetness and add more sugar if desired. Stir in lemon juice and leave to cool.

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5 Responses

  1. amandakatarina says:

    I’ve never heard of gingernuts…sounds interesting. This dessert sounds amazing!

  2. sugaredpecan says:

    This sound so delicious!

  3. Pingback: chocolate tart with ginger crust « Sunday Dreamings

  4. Dascha says:

    Hi there
    I made this last week and it was fantastic! Plan to make it twice more for two functions in the coming week including one which is gluten free so have bought gluten free gingernuts and will use gluten free flour to replace flour in filling. Well done on a great recipe!
    Thanks again

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