This is a cheesecake which requires no eggs and no baking. I’ve added extra fresh root ginger to make it more zingy but you can omit it if you’d like the flavour to be softer.
200g pack stem ginger cookies or ginger nut biscuits, crushed
50g butter, melted
2 x 250g tubs of mascarpone cheese
40g icing sugar, sifted
finely grated zest and juice of 2 limes
1 tsp peeled and finely grated root ginger
Grease and line with parchment paper, an 18cm (7in) spring sided or loose-bottomed cake tin.
In a bowl, mix together the crushed biscuits and melted butter and press into the base of the cake tin.
Put the mascarpone, icing sugar, lime zest, lime juice and ginger in the bowl and beat together with a fork until well combined.
Then spread evenly over the biscuit base.
Cover with clingfilm and then put in the freezer for 30 minutes to allow the cheesecake to set.
Remove from the freezer and serve.