Although they take a little more time and love, there’s something so special about having a mini personal tart all to yourself (and not having to share a big one!) These cheesecakes are light, creamy and with a good kick of ginger and lime to make the perfect summery desert. They are also quick and easy to whip up, with no baking time – just ensure you leave enough time for them to chill before serving or give them a quick set in the freezer if you’re in a rush.
Makes 8 small tarts or 1 large tart.
225g ginger biscuits
1 tsp ground ginger
1 tsp ground cardamom
100g unsalted butter
2 limes, zest and juice of
75g icing sugar
300g full fat cream cheese
250ml double cream
1 large piece stem ginger, grated
2 tbsp ginger syrup
50g caster sugar
100g strawberries (or about 1 for each tart)
150ml double cream (optional to serve)
1. Melt the butter and place with the ginger biscuits and spices in a food processor and process into fine crumbs. Press the buttery biscuit mix into the base of each ring mould or tart case, pressing into the fluted edges so the biscuits comes up the top. Chill in the fridge to firm up while you prepare the filling.
2. Preferably using an electric whisk, mix the cream cheese and sugar, whisking to break it up until smooth. Add the double cream and lime zest whisking to combine as it thickens slightly. Stir through the lime juice. Divide the cream between each tart case, cover and return them to the fridge to chill for 3 hours or overnight until firm.
3. To decorate, in a small saucepan, heat the sugar, grated ginger and syrup over a low heat just enough for the sugar to dissolve and make a thick ginger syrup. Take off the heat to cool for a few minutes.
4. Carefully remove each cheesecake from its case. Slice the strawberries into thin slices and arrange on top of the tarts before generously brushing all over with the ginger glazer. Whip the double cream until just stiff and dollop on top of the chilled tarts just before serving.