Making the cake
1.
rate both the limes and juice them. Put the
G
grated zest in a bowl with the mascarpone and mix
together. Squeeze in some of the lime juice. You
don’t want to add too much and make it too liquid.
2. A
dd in the icing sugar little by little until you are
happy with the taste. You might use all the icing
sugar depending on your taste. Cheesecakes aren’t
meant to be super sweet but you can be the best
judge of that! Once you are happy with the taste set
the bowl to one side.
3.
mpty all the ginger nuts into a plastic sandwich
E
bag then place that bag in a further two bags. Take
your rolling pin and bash the bag repeatedly until
the biscuits resemble breadcrumbs. This is always
a rather satisfying stage! However, the reason you
need to put it in three bags is because the first bag
may well split in the course of hitting it and the other
bags will stop the crumbs going everywhere.
4.
nce you’re happy the ginger nuts are fine enough
O
poor them into a bowl and add in the melted butter
and mix together. Again you may not need to use all
the butter, it needs to be just starting to combine.
5.
ress the ginger nut mixture firmly into the bottom
P
or your tin or dish and flatten, then spoon the
mascarpone mixture onto the top and smooth it
over. Finally grate some of the dark chocolate bar
over the top for decoration.
6.
lace in the fridge to set for two hours. Serve
P
straight from the fridge to your guests either on its
own or with some single cream.
B
y Fay Millar
brightoncakes.com
43