Clover Lime and Ginger Cheesecake
Clover Lime, Ginger and Cardamom Cheesecake
For the flavoured syrup:
2 ½ cups sugar
2 cups water
½ cup ginger, peeled and sliced
2 -3 limes, sliced
10-12 cardamom pods
In a saucepan over heat, combine the sugar and water and stir until all the sugar is dissolved. Add the rest of the ingredients and allow to simmer for 1 hour. Allow to cool and set aside until needed.
For the base:
230g ginger biscuits
Zest of 1 lime
60g unsalted butter, melted
For the filling:
900g cream cheese, room temperature
270g flavoured syrup
2 tsp vanilla paste
160ml Clover Full Cream milk
160ml sour cream
In a food processor crush the biscuits and lime zest until fine. Add the butter to combine and gently press down into a greased 20cm springform cake tin with a slight rise along the edges. Bake at 160C for 10 minutes and allow to cool. Triple wrap the outside of the cake tin with foil. In a stand mixer fitted with the paddle attachment, combine the cream cheese, syrup and vanilla and mix until smooth (beat after each addition). Add the eggs one at a time beating after each addition. Add the milk and the sour cream and mix until smooth and combined.
Place the prepared cake tin in a high sided roasting tray. Preheat the oven to 160C and prepare 2L of boiling water. Pour the filling into the cake tin and smooth the top with a spatula. Place in the roasting dish with the cake tin in the oven on the lower rack and carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the cake tin to create a water bath. The water bath allows the filling to bake through evenly. Bake at 160C for 1 ½ hours. Open the oven the door and allow the cake to cool with the door open as this will prevent the top from cracking. Allow the cake to cool covered with foil in the fridge for another 4 hours. Sprinkle with toasted coconut. Slice and serve.