Lemon, Lime and Ginger Cheesecake

deliciousmagazine.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the base:

200g gingernut biscuits

60g unsalted butter, melted

Grated zest 1 lime

Vegetable oil for greasing

subheading: For the filling:

560g full-fat cream cheese (we like Philadelphia)

397g tin condensed milk

3 tbsp stem ginger syrup (from a jar of stem ginger in syrup)

Zest and juice 2 lemons

Zest and juice 2 limes, plus extra zest to decorate

1 sachet Dr Oetker powdered gelatine (widely available)

subheading: You’ll also need…:

20cm diameter loose-bottomed cake tin

Directions at deliciousmagazine.co.uk

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