This has a lovely creamy zingyness to it, and is much easier to make than the more traditional baked cheesecake varieties. I made one this afternoon for some friends who are coming to dinner, only to find out a couple of hours later that one of them is lactose intolerant. Oh dear – I think we’ll need some fruit salad on the side!


  • 200g ginger biscuits
  • 50g butter, melted
  • 1tsp ground ginger
  • 500g marscapone cheese
  • 2 limes, zested and juiced
  • 40g icing sugar
  • 100g plain chocolate chips
  • 5-10g plain chocolate, grated


Line and butter the base of a 23cm cake tin. Pound the biscuits into crumbs, stir in the butter and ginger, and spread over the base of the tin. Allow to chill in the fridge.

Beat together the marscapone cheese, icing sugar, chocolate chips, lime juice and zest. Spread the cheese mixture over the ginger base and sprinkle on the grated chocolate. Chill until needed, then carefully remove from the tin (this is much easier if you’ve used a spring-form tin, or one with a removable base) to serve.