Ginger tends to be something that people adore, or hate. There is little middle ground, but I am firmly in the ‘adore’ camp. Its gentle, warming, spiciness enhances so many dishes, whether sweet or savoury. It has been used for thousands of years for its medicinal qualities and helps ease nausea and motion sickness. For Asian cooking, one tends to need fresh root ginger of course, but handy cupboard standbys are crystallised stem ginger and also stem ginger in syrup.
Try drizzling some chopped stem ginger and syrup over vanilla ice-cream and you’ll lift a simple dessert to greater culinary heights. Crystallised stem ginger makes a lovely, homemade sweet when dipped into some melted chocolate. Both crystallised or bottled in syrup are brilliant ingredients for baking – and for sophisticated desserts, like the cheesecake recipe below.
With Christmas on the horizon, I thought this Ginger & Lime Cheesecake recipe from Opie’s would make a refreshing change from mince pies, Yule log and Christmas pudding. And for those of you lucky enough to have lots of space in your freezer, you could make it in advance and just defrost to serve. Delicious, luxurious and impressive, this recipe is easy, yet perfect for entertaining and special treats.
What’s more. the lovely folk at Opie’s have offered one of you lucky readers a selection of their traditional Christmas goodies this week (see below for details).
Ginger & Lime Cheesecake
Preparation time: 120 minutes
225g Ginger biscuits, crushed
115g Unsalted butter, melted
300g Full fat soft cheese
250ml Double cream
2 limes, juice and rind
4 tbsp Ginger syrup
8 pieces Opies stem ginger, chopped
- Mix the biscuits with the melted butter and press into a ring mould.
- Chill in the refrigerator for approx. 1 hour.
- Lightly whip the double cream and then mix in the soft cheese followed by the ginger syrup and lime juice.
- Add the stem ginger and lime zest and mix in thoroughly – leave some aside for decoration.
- Spoon onto the biscuit bases and spread evenly over the surface.
- Chill in a refrigerator for 2-3 hours until firm.
To serve – place the cheesecake on a serving plate and carefully remove from the mould.
Sprinkle a small amount of lime zest on the surface and then carefully arrange the reaming chopped ginger around the edge of the plate. Lightly dust with icing sugar.