Ginger Tang Cheesecake

Tangtastic!

For anyone like my mum who doesn’t like chocolate I have another cheesecake recipe that is just as great and more exotic flavours with ginger, lemon, lime and coconut.

Once you take a bite into this cheesecake your mouth will pout as you will definitely feel the tang!

Ginger Tang Cheesecake: Text

Ingredients:

200g Ginger Biscuit

250g mascarpone

4 tbsp extra double cream

4 tbsp icing sugar

50g fresh or desiccated coconut

Zest of 1 Lemon, Juice of ½ Lemon

Zest of 1 Lime, Juice of ½ Lime

1 tsp grated fresh ginger

Toasted coconut flakes, for decoration (optional)

Method:

1) Melt the butter and blitz the biscuit and pour the melted butter into the crumbs and combine. Set this mixture in the dish of your choice and place in the fridge while you make the topping.

2) In a small bowl mixture together the grated coconut, ginger and the zest and juice of the lemon and lime. In another larger bowl whip the mascarpone beginning with 2 tablespoons of the sugar and all the double cream and whisk lightly. Do not over whip or make to thick yet.

3) Add in the coconut mix a couple a teaspoons at a time and fold through, taste and add more if required. Also at this stage if you require more sugar then add in a tablespoon at a time until you reach 4 tablespoons if required. Give it a last taste and one last quick whip to thicken.

4) Remove your biscuit base and spoon the cream mixture on top and flatten with the back of the spoon. Refrigerate until serving or until approximately 2 to 3 hours.

5) To serve remove the cheesecake to make it easier to slice through. Meanwhile thinly slice a fresh coconut and toast light in a try pan or under the grill. Scatter the slices on top and serve.