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McVitie's Ginger Nuts Biscuits250g
250gItem price
£1.60Price per unit
64p/100gThis 6-ingredient pud is ideal for making ahead. The ginger nut base works beautifully with zingy lime.
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Preheat the oven to 170oC, gas mark 3. Line the base of a greased, 20cm loose-bottomed cake tin with baking parchment. Put the biscuits in a food bag and crush into crumbs with a rolling pin (or use a food processor). In a bowl, mix the crumbs with the melted butter, then tip into the base of the tin. Press down evenly and firmly with the back of a spoon. Bake for 15 minutes, then set aside to cool.
Use a wooden spoon to beat together the soft cheese, icing sugar and a pinch of salt until combined. Beat in the zest of 2 limes and the juice of 3. In a separate bowl, use electric beaters to whisk the cream until it’s just holding soft peaks. Gently fold the cream through the soft cheese mixture. Tip onto the cooled biscuit base, smooth the top, cover and chill for at least 4 hours (or overnight).
When ready to eat, remove the cheesecake from the tin and discard the baking parchment. Scatter with a little more lime zest and serve straight away.
For the topping, grate the zest of the third lime onto a damp piece of kitchen paper then fold over and chill until ready to serve.
Feiler-Artinger Beerenauslese, Austria (37.5cl), is an exquisitely handcrafted sweet wine with limited availability – don’t miss it!
Typical values per serving when made using specific products in recipe
Energy | 1,434kJ/ 346kcals |
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Fat | 29g |
Saturated Fat | 20g |
Carbohydrates | 16g |
Sugars | 8g |
Fibre | 1.2g |
Protein | 3.7g |
Salt | 0.47g |
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£1.90Price per unit
£7.60/kg0 added
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£1.25Price per unit
£5/kg0 added
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£2.40Price per unit
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30pPrice per unit
30p each0 added
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£1.00Price per unit
66.7p/100ml