Gluten Free Lime and Ginger Cheesecake

What’s your favorite dessert? One of my all-time favorite desserts is cheesecake. I don’t think there has been a cheesecake I’ve eaten that I haven’t enjoyed the flavor of. I am also a big fan of ginger, so when a colleague made this lime & ginger base cheesecake for a work lunch it was a huge hit.

To make a gluten-free version all I needed to do was use gluten-free ginger biscuits for the base. The ginger biscuits combined with the refreshing lime flavor makes this an amazing tasting cheesecake.

For the base
1 packet Gluten Free ginger nut biscuits
50g butter melted

For the topping
2x135g packets of lime jelly
200ml evaporated milk
200g cream cheese
Zest & juice of 3 limes


Crush the biscuits to a fine powder in a food processor. Add the melted butter mixing thoroughly, then press hard into the bottom of a 20cm spring form tin.
Put in the fridge for at least an hour.

Dissolve one of the packets of lime jelly by adding 100ml boiling water, stirring briskly. The instructions on the packet might say to use more water but don’t. If 100ml water doesn’t fully dissolve the jelly, don’t add more water, instead put the container of water and jelly into the microwave for a minute or so. Leave to cool fully.

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, the zest of 2 limes and the juice of 3 (hold on to the remaining zest for decorating purpose)

Pour this creamy mixture on top of the ginger biscuit base, spread smoothly with your spatula, then put it back in fridge for 3 hours.

When the 3 hours are up, make the 2nd packet of lime jelly but dissolving it in 100ml boiling water. Allow to cool completely. Carefully pour this over the top of the cheesecake so it covers it all, sitting in a thin layer. Back into the fridge for at least another hour or until jelly is set.

*Recipe obtained from the Marian Keyes Saved by Cake Cookbook.