Description
Fresh and elegant no-bake cheesecake bars with a crunchy ginger biscuit base, creamy elderflower and lime filling, and a glossy citrus jelly topping. Perfect for making ahead for spring and summer gatherings.
Ingredients
Flavourless oil, for greasing
75g unsalted butter
200g ginger nut biscuits
8 platinum-grade gelatine leaves, divided
Zest and juice of 1 lime, for the cheesecake filling
5 tbsp elderflower cordial
2 × 250g packs mascarpone
360g full-fat cream cheese
75g caster sugar
Juice of 4 limes
Zest of 2 limes
50g caster sugar
4 tbsp elderflower cordial
125ml water
Instructions
- Lightly grease a loose-bottomed 20cm square cake tin with flavourless oil. Line with two crossed strips of baking paper, leaving enough overhang to lift out the finished cheesecake.
- Melt the butter in a small saucepan. Crush the ginger nut biscuits into fine crumbs, then combine with the melted butter until evenly coated.
- Press the biscuit mixture firmly and evenly into the base of the prepared tin. Refrigerate while preparing the filling.
- Soak 4 gelatine leaves in cold water for 5 to 7 minutes. Meanwhile, heat the juice of 1 lime with 5 tablespoons elderflower cordial until just beginning to simmer, then remove from the heat.
- Squeeze excess water from the softened gelatine and stir it into the warm lime and elderflower mixture until completely dissolved. Leave to cool for about 10 minutes.
- Whisk the mascarpone, cream cheese, 75g caster sugar, and lime zest together for about 2 minutes until smooth. Strain in the cooled elderflower and gelatine mixture and whisk for another minute until creamy and evenly combined.
- Spread the cheesecake filling evenly over the chilled biscuit base and smooth the surface. Refrigerate for at least 2 hours, or until firm.
- For the jelly, combine 125ml water, 50g caster sugar, the juice of 4 limes, and 4 tablespoons elderflower cordial in a saucepan. Heat gently over medium-low heat, stirring until the sugar dissolves and the liquid begins to simmer.
- Meanwhile, soak the remaining 4 gelatine leaves in cold water for 5 to 7 minutes. Squeeze out the excess water and stir the softened gelatine into the hot syrup until completely dissolved.
- Strain the jelly mixture into a jug and allow it to cool completely to room temperature.
- Carefully pour the cooled jelly over the set cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Lift the cheesecake from the tin using the baking paper. Remove the paper, garnish with the reserved lime zest, and cut into 12 bars using a sharp knife. Serve well chilled.
Notes
Allow at least 6 hours of chilling time in addition to active preparation; an overnight chill gives the firmest, cleanest layers.
Do not pour hot jelly over the cheesecake filling. Cool it to room temperature first to prevent the creamy layer from softening.
Digestive biscuits can replace the ginger nut biscuits for a milder base.
Replace some of the lime juice and zest with lemon for a softer citrus flavour.
Decorate with fresh lime zest, thin lime slices, or edible flowers before serving.
For smaller portions, cut the cheesecake into 16 squares instead of 12 bars.
For clean slices, use a large sharp knife and wipe the blade between cuts. The knife can also be briefly warmed in hot water and thoroughly dried before slicing.
Store in an airtight container in the refrigerator for up to 3 days. Keep chilled and do not reheat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 390 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
