• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Black cherry, gingernut and lime cheesecake

Black cherry, gingernut and lime cheesecake

Louise Thompson

Publication: Bite

Bite

Ratings: 4.3 / 5 FROM 7

Black cherry, gingernut and lime cheesecake

4.3 / 5 FROM 7

I am not a big baker, but in honour of the season I will be dusting off my pinny to make my delicious black cherry, gingernut and lime cheesecake. It’s deceptively easy, always a crowd-pleaser, and — as I can make it ahead — utterly stress-free too. And it’s gluten-free. This is based on a Nigella Lawson recipe. 

Ingredients

200 g Gingernuts, gluten free
120 g Butter, softened
300 g Light cream cheese
60 g Icing sugar
1 tsp Vanilla extract
½ Lime, juice only
250 ml Cream
284 g Cherry jam, I used black cherry jam by St Dalfour

Directions

  1. Make crumbs out of the biscuits, I put them in a ziplock bag old-school style and bash them with a rolling pin, but you could blitz them in a food processor. 
  2. Soften the butter until it’s almost melting and mix it in (again I guess you could do this in the food processor? I just do it in a bowl) so the biscuits all clump together. 
  3. Press this buttery biscuit mixture into a 20cm springform tin, pressing a little up the sides to form a slight ridge. 
  4. Beat together the cream cheese, icing sugar, vanilla extract and lime juice until smooth. 
  5. Lightly whip the cream and then fold it into the mixture. 
  6. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 4 hours or overnight. 
  7. Before serving remove from the tin and pour the black cherry jam over the top. Feel smug. It is so easy! 
Your rating?
comment

http://www.bite.co.nz/recipe/16193/Black-cherry-gingernut-and-lime-cheesecake/

Collections you may like

Dessert classics

Dessert classics

Banana cakes & loaves

Banana cakes & loaves

Steamed puddings

Steamed puddings

Valentine's Day dessert

Valentine's Day dessert

Stories you may like

Yes-itis

Yes-itis

Louise Thompson
What happy people don’t do

What happy people don’t do

Louise Thompson
Getting the present

Getting the present

Louise Thompson
Imaginary friends vs imaginary enemies

Imaginary friends vs imaginary enemies

Louise Thompson

Comments

  • OldRocker
    OldRocker
    added 66 days ago

    Absolutely delicious! But are these the right quantities? I used a 23cm tin and had to double up to get decent looking cheesecake

    • Flag comment for moderation

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • THE salted caramel cookies

    THE salted caramel cookies

  • Eskimo lolly cake

    Eskimo lolly cake

  • Amalfi lemon tart

    Amalfi lemon tart

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Baked stonefruit cookies

    Baked stonefruit cookies

  • Coconut cream tart

    Coconut cream tart

  • Stuffed apple crumbles

    Stuffed apple crumbles

  • Mini key lime cheesecakes

    Mini key lime cheesecakes

  • Mini deconstructed banoffee

    Mini deconstructed banoffee

  • White chocolate, orange and mango cheesecake

    White chocolate, orange and mango cheesecake

  • Griffins 150 Year Celebration Cake

    Griffins 150 Year Celebration Cake

  • Ginger fudge slice

    Ginger fudge slice

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top