18 April 2012
Ingredients 150g ginger nut biscuits 50g butter 2x135g packs of lime jelly 200ml evaporated milk 200g cream cheese zest and juice of 3 limes edible green glitter (optional, but highly recommended!)
Method Crush the biscuits to a fine powder in a food processor (or by putting them in a plastic bag and bashing them with a rolling pin). Melt the butter then mix it in thoroughly and press hard into the bottom of a 20cm springform tin. Put in the fridge for at least an hour. Dissolve one of the packs of lime jelly in 100ml boiling water. If the jelly doesn't fully dissolve, don't add more water, just microwave it for a minute. Leave to cool. Whisk the evaporated milk until it's light and foamy. Add in the cream cheese and beat very well until all the lumps are gone and the mix is smooth. Add the cooled jelly, zest of two limes and juice of three. Pour the mix onto your base then put it back in the fridge for at least 3 hours. After 3 hours, make the second pack of jelly with 100ml water. Allow to cool completely then add 1tsp green glitter. Pour this over the cheesecake so it covers it and sits in a thin layer. Put it back in the fridge for at least another hour. Decorate with splodges of cream and the rest of the lime zest.
Marian Keyes' No Bake Ginger and Lime Cheesecake • Opuss № I