Lime & Ginger Semifreddo Cheesecake
This zingy, fresh-tasting cheesecake isn’t just delicious, it’s also really easy to make. Better still, it can be made ahead of time – up to a few months, in fact – so it’s an ideal dessert to have on the menu for a large party.
Recipe - SuperValu Online
Lime & Ginger Semifreddo Cheesecake
Prep Time40 Minutes
Servings16
0Ingredients
400ml Condensed milk
280g Cream cheese half-fat
5 Limes the zest and juice
250g Mascarpone cheese
500ml SuperValu cream
1 Handful SuperValu fresh mint optional
400g SuperValu ginger biscuits
1 Handful SuperValu raspberries optional
1 Handful SuperValu strawberries optional
150g Unsalted butter plus extra for greasing
1 Lime optional
Directions
Ingredients
- 400ml Condensed milk
- 280g Cream cheese half-fat
- 5 Limes the zest and juice
- 250g Mascarpone cheese
- 500ml SuperValu cream
- 1 Handful SuperValu fresh mint optional
- 400g SuperValu ginger biscuits
- 1 Handful SuperValu raspberries optional
- 1 Handful SuperValu strawberries optional
- 150g Unsalted butter plus extra for greasing
- 1 Lime optional
Method
- Grease a 20cm x 25cm baking dish or tin that’s at least 5cm deep and line with non-stick baking paper, leaving 5cm excess hanging over the sides to help lift the cake out later.
- Melt the butter in a medium saucepan on the hob or bowl in the microwave. Blend the biscuits in a food processor until they’ve been reduced to fine crumbs or seal them in a ziplock bag and bash with a rolling pin. Stir the crumbs into the melted butter until well coated then spread them evenly over the base of the tin. Chill in the fridge for 15 minutes to firm up.
- Beat the cream, condensed milk, cream cheese and mascarpone in a large bowl or food mixer until smooth. Add two-thirds of the lime zest and all of the juice and beat in slowly until the mixture forms soft peaks. Pour onto the set biscuit base and spread evenly with the back of a spoon. Sprinkle the remaining lime zest over to stick. Cover with cling film and freeze for at least 8 hours, until firm.
- If you want to decorate the cheesecake, cut a lime into thin slices, arrange in a single layer on a small tray lined with parchment paper and freeze for the same amount of time as the cheesecake.
- Remove the cheesecake from the freezer about 15 minutes before serving to allow it to soften slightly for cutting. Lift the cheesecake out of the tin and cut into three strips down its length, then cut across the width to make five or six portions per strip. Decorate with the frozen lime slices, if using, and serve with a scattering of fresh mint and raspberries or strawberries if liked.
- TIP - Use digestive biscuits instead of gingernut if preferred. Use lemons or oranges instead of limes, but only use the equivalent of the zest and juice of 5 limes.
40 minutes
Prep Time
0 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Nestlé Carnation Condensed Milk (397 g)
€4.20€10.58/kg
Philadelphia Light 8ca (280 g)
Only €3
€3.00€10.71/kg
SuperValu Limes (3 Piece)
€0.89€0.30 each
SuperValu Mascarpone Cheese (250 g)
€1.69€6.76/kg
SuperValu Fresh Cream (500 ml)
€2.79€5.58/l
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg
SuperValu Ginger Nut Biscuits (300 g)
€0.75€2.50/kg
SuperValu Signature Tastes Maravilla Raspberries (200 g)
3 for €10
€5.00€25.00/kg
SuperValu Signature Tastes Irish Strawberries (350 g)
3 for €10
€4.49€12.83/kg
SuperValu Irish Unsalted Butter (227 g)
€2.39€10.53/kg
Not Available
Recipe
Ingredients
- 400ml Condensed milk
- 280g Cream cheese half-fat
- 5 Limes the zest and juice
- 250g Mascarpone cheese
- 500ml SuperValu cream
- 1 Handful SuperValu fresh mint optional
- 400g SuperValu ginger biscuits
- 1 Handful SuperValu raspberries optional
- 1 Handful SuperValu strawberries optional
- 150g Unsalted butter plus extra for greasing
- 1 Lime optional
Method
- Grease a 20cm x 25cm baking dish or tin that’s at least 5cm deep and line with non-stick baking paper, leaving 5cm excess hanging over the sides to help lift the cake out later.
- Melt the butter in a medium saucepan on the hob or bowl in the microwave. Blend the biscuits in a food processor until they’ve been reduced to fine crumbs or seal them in a ziplock bag and bash with a rolling pin. Stir the crumbs into the melted butter until well coated then spread them evenly over the base of the tin. Chill in the fridge for 15 minutes to firm up.
- Beat the cream, condensed milk, cream cheese and mascarpone in a large bowl or food mixer until smooth. Add two-thirds of the lime zest and all of the juice and beat in slowly until the mixture forms soft peaks. Pour onto the set biscuit base and spread evenly with the back of a spoon. Sprinkle the remaining lime zest over to stick. Cover with cling film and freeze for at least 8 hours, until firm.
- If you want to decorate the cheesecake, cut a lime into thin slices, arrange in a single layer on a small tray lined with parchment paper and freeze for the same amount of time as the cheesecake.
- Remove the cheesecake from the freezer about 15 minutes before serving to allow it to soften slightly for cutting. Lift the cheesecake out of the tin and cut into three strips down its length, then cut across the width to make five or six portions per strip. Decorate with the frozen lime slices, if using, and serve with a scattering of fresh mint and raspberries or strawberries if liked.
- TIP - Use digestive biscuits instead of gingernut if preferred. Use lemons or oranges instead of limes, but only use the equivalent of the zest and juice of 5 limes.