This lovely zesty cheesecake is perfect as either an afternoon snack with a nice cup of tea or a lovely finale to a fantastic meal.
From Masterchef's 2012 winner, Shelina Permalloo, it's guaranteed to be a crowd pleaser.
Ginger key lime pie
225g ginger snap biscuits
80g unsalted butter, melted
30g Billington's Molasses Sugar
250ml double cream
1 tin (397g) condensed milk
5/6 limes, juiced and zested with a micro plane or the smallest side of ￼￼a box grater
In a large sandwich bag, place all the ginger snap biscuits and bash vigorously with a rolling pin until you get fine crumbs.
Melt the butter and sugar together in a pan until completely dissolved.
Add the crumbs to the butter and stir until thoroughly coated Once cool enough to touch, place this into a loose-based pie dish
and press down firmly to create the base and walls of the pie, making sure there are no holes.
Place this into the fridge to set for about 15-20 minutes.
In a large bowl, whisk together the double cream, condensed milk, lime juice and zest until the mixture is completely mixed and becomes stiff.
Spoon this onto the biscuit base and place in the fridge for approximately 4 hours to set.
Before serving, sprinkle with more lime zest and Billington's Molasses Sugar.
For more pudding recipes, visit, bakingmad.com
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