Ginger And Lime Cheesecake: A Deliciously Zesty Dessert

Table of Contents Show

Introduction: Get Ready to Satisfy Your Sweet Tooth

Who doesn’t love a creamy, smooth cheesecake? And what if we told you that you could add a little zing to your classic cheesecake recipe with some ginger and lime? Yes, you read that right! This ginger and lime cheesecake recipe is a perfect blend of tangy and sweet flavors that will leave your taste buds craving for more. So, let’s get ready to whip up a dessert that’s not only easy to make but also a crowd-pleaser!

Recipe 1: Ginger and Lime Cheesecake with a Gingerbread Crust

Ingredients:

1 1/2 cups gingerbread cookie crumbs
1/4 cup unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon grated fresh ginger
4 large eggs, at room temperature
1/4 cup fresh lime juice
1 tablespoon grated lime zest

Instructions:

Preheat your oven to 350°F and grease a 9-inch springform pan.
In a bowl, mix the gingerbread crumbs and melted butter until well combined. Press the mixture onto the bottom of the prepared pan.
In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, and grated ginger, and beat until combined.
Add the eggs, one at a time, beating well after each addition. Stir in the lime juice and zest.
Pour the mixture over the crust and smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool completely in the pan, then refrigerate for at least 3 hours or overnight.
Serve chilled and enjoy your delicious ginger and lime cheesecake!

Nutritional Information:

Serving Size: 1 slice
Calories: 480
Total Fat: 32g
Saturated Fat: 18g
Cholesterol: 171mg
Sodium: 343mg
Total Carbohydrates: 43g
Dietary Fiber: 0g
Sugars: 34g
Protein: 8g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Cooling Time: 3 hours or overnight

Equipment:

9-inch springform pan
Bowl
Mixer
Spatula
Oven
Grater

Serving Suggestions:

Serve chilled with a dollop of whipped cream and a sprinkle of lime zest on top.

Variations:

Instead of gingerbread crumbs, you can use graham cracker crumbs or speculoos cookies.
If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger.
You can add a tablespoon of rum or bourbon to the cheesecake mixture for an extra kick.

Substitutions:

If you don’t have lime juice, you can use lemon juice instead.
You can use margarine or coconut oil instead of unsalted butter.
If you don’t have granulated sugar, you can use brown sugar or honey.
You can use gluten-free flour instead of all-purpose flour for a gluten-free version.

Storage:

Store leftover cheesecake covered in the refrigerator for up to 5 days.

Tips:

Make sure all the ingredients are at room temperature before starting the recipe.
Don’t overmix the cheesecake batter to avoid air bubbles.
Use a water bath to prevent the cheesecake from cracking during baking.

Frequently Asked Questions:

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator overnight before serving.

Can I use lime extract instead of lime juice?

Yes, you can use lime extract, but the flavor won’t be as fresh and tangy as using fresh lime juice.

Can I make this cheesecake without the gingerbread crust?

Yes, you can use a regular graham cracker crust or no crust at all.

Recipe 2: No-Bake Ginger and Lime Cheesecake with a Coconut Crust