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Lime and Gingernut Cheesecake
Lime and Gingernut Cheesecake

Before you jump to Lime and Gingernut Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Cash.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active contribution. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as effectively as they should. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen alone offers you many small means by which energy and money can be saved. It is pretty uncomplicated to live green, all things considered. A lot of it truly is merely making use of common sense.

We hope you got benefit from reading it, now let’s go back to lime and gingernut cheesecake recipe. To cook lime and gingernut cheesecake you need 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Lime and Gingernut Cheesecake:
  1. Provide limes
  2. Take gingernut biscuits (1000g)
  3. Prepare sweetened condensed milk (792g)
  4. Provide butter
  5. Provide creamy soft cheese
  6. You need Equipment
  7. Take round tin or equivalent
  8. Provide round tin or equivalent
Instructions to make Lime and Gingernut Cheesecake:
  1. Melt the butter.
  2. Crush the biscuits. I used a large bag and the end of a rolling pin.
  3. Add the biscuits to the butter. Stir well. Then add into the base of the tins, pushing down to condense. Pop in the fridge.
  4. Zest 8 limes into a large bowl.
  5. Juice the limes including the ones you zested adding the juice to the zest.
  6. Add in the soft cheese and condensed milk. Whisk.
  7. Retrieve the bases and add the cheese mixture. Shake the tin to get a nice smooth top or use a cake decorating tool to produce a pattern. Leave in the fridge overnight to set.

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