Taking inspiration from the American key lime pie, I paired zingy lime and spicy ginger to cut through the creamy filling ingredients for this key lime, ginger and bitter chocolate cheesecake.
The thinnest layer of bitter chocolate with an extra drizzle over the top makes the lime pop.
- Put the biscuits in a sealable plastic bag and bash to fine crumbs and rubble with a rolling pin — or blitz them in a food processor. Melt the butter, then stir in the crushed biscuits.
- Press onto the base of a 20cm a loose bottom cake tin. Chill for 15 – 20 minutes.
- Melt 60g of the chocolate. Spread it over the cheesecake base. Return it to the refrigerator whilst you make the cheesecake mixture.
- In a large bowl, whisk together the soft cheese, double cream, condensed milk, salt, lime zest and juice until it is thick like Greek yoghurt.
- Spoon this mixture over the biscuit base and chill for at least 5 hours, preferably overnight
- Once the cheesecake is set, melt the remaining chocolate. Drizzle with the melted chocolate then leave to set. Chill until ready to eat. To serve, Remove the cheesecake from the tin and place on a serving plate.
- If you like, scatter with more grated lime zest before serving.