This recipe (save for some tweaking) appeared on my blog when it started, just over 3 months ago.
When I saw the Ocado World Recipe Challenge (to celebrate the world cup) I just had to enter this recipe which is a delicious and easy crowd pleaser. And I am pleased to say, that with the help of some friends, my lovely blog readers, and the enduring love affair that most of us have with cheesecake, the recipe ‘won’ the challenge, and was the most popular recipe out of the finalists. If, like me you are an Ocado shopper, then click the link here to the recipe, and in one easy click, you can add the ingredients to your shopping basket.
My reward, apart from bringing the secret of a quick and easy dessert to the time-pressed, is £200 to spend on a Virgin Experience Day. I am currently debating between a chocolate making workshop, a case of wine or a day at a spa. Decisions decisions.!
In case you missed the recipe the first time around, I have published it again here. If you do give it a try, and I would love your comments letting me know how you got on.
For this recipe you will need
A round 23cm springform tin, greased and lined
250g ginger nut biscuits or 100g digestives or shortbread biscuits and 150g ginger nuts
100g melted butter
1 tin condensed milk (yes really – condensed milk. Just trust me on this one)
2 x 250g tubs mascarpone cheese
5 unwaxed limes
Make biscuits into crumbs either in the processor, or by placing them in a large (strong) clean plastic food bag and pulverizing them mercilessly with a heavy implement, like a rolling-pin. This can be quite satisfying. Mix with the melted butter. Press into base of tin, then put in fridge to set for at least half an hour, or if you are running late, try 10 minutes in the freezer.
While that is chilling, zest 2 of the limes (I use the microplane) and then extract the juice from them all. Limes can be awkward little devils, and reluctant to give up their juice. When they are warm, you get more juice out, so I often pop them in the microwave to warm them up.5 or 10 seconds per lime. I would probably put them all in and zap for 30 seconds altogether.
Empty mascarpone into a large bowl. Add condensed milk and lime juice and zest. Mix until combined and smooth (do not overmix or it becomes a little thin). You can do this by hand or with the electric beaters (about half a minute works for me).
Empty mixture into the tin, over the biscuit base. Cover with clingfilm, then place in fridge for at least 4 hours. Remove from tin once set and place on serving plate (I often leave it on the tin base, rather than risking a collapse).
Stand back and wait for the compliments. They will come. I promise..
If you don’t like limes you can make this the traditional way, using lemon juice and lemon zest (juice of 2 lemons, zest of 1), and plain digestives.
The gingernut biscuits are quite hard and make the subsequent base quite hard. As a result I tend to combine them with digestives or shortbread biscuits to alter the texture but retain the ginger taste, which contrasts well with the lime.
If like me, you make the mistake of only buying one tub of mascarpone, I have used half cream cheese. The result is a bit less firm, but still delicious.
Taste the mixture before you place it in on to the base. If you prefer a bit more zing, add the juice of another lemon or lime.