Ginger Lime Cheesecake

A really simple, no bake, cheesecake, I first found this on the NZ Herald site which is now pay-walled, so this is from memory and may be a bit different to the original. I change the topping to suit whatever we have in the cupboards or fridge.

This makes a small, 15cm cheesecake so double everything to make a standard size one. You really need to use either a loose bottom or spring-form tin otherwise it's a mission to get the cheesecake out without destroying it.

Quantity: 1 15cm/6in 

Prep time: about 20 minutes

Cook time: no cooking, but needs at least 2 hours chilling time in the fridge

Ingredients 

Quantity	Ingredient
100 gm	Gingernut biscuits. Griffins work best
60 gm	Butter
125 ml	Cream
150 gm	Cream cheese at room temperature
2 tsp (approx)	Lime juice
30 gm	Icing sugar
a splash	Vanilla essence
about ½ c	Fruit jam, or fruit to make into a jammy toppping. Berries work best

Method

1.  Line the base of a 15cm loose bottom or spring-form tin with baking paper
2. Break up the gingernuts into about breadcrumb size - a few larger bits about a fingernail size is fine and actually makes it better. I put the biscuits in a paper bag and whack/roll with a rolling pin, but you could use a food processor too.
3. Melt the butter in a pot then add the crushed biscuits and mix well. Tip into the lined tin and spread evenly over the base of the tin then pop it in the fridge to set
4. In a bowl, beat the cream until a soft whip. It should be spoonable, but not too thick or dry
5. In a larger bowl, beat the cream cheese until soft then beat in the sugar, lime juice and vanilla essence
6. Fold the cream into the cream cheese mix and fold gently until well combined
7. Spoon the cream and cream cheese mix over the biscuit base and spread out so it's roughly even, then put the whole thing in the fridge for a couple of hours to set.
8. To make the topping; if using jam then heat it through until warm and a little bit runny then spread over the cheesecake. If using fresh or frozen fruit, cook it in a pot until soft, then add sugar to taste. Cool for a bit until just warm, then spread over the cheesecake
9. Return the cheesecake to the fridge for at least ½ hr. Remove from the fridge about 10 minutes before serving which will let it come out of the tin a bit easier