How to Prepare

1. Crush the digestive biscuits until they form crumbs (you can use a Ziploc bag and rolling pin if available).

2. Mix the biscuit crumbs with 75 grams of softened butter.

3. Add chopped candied ginger to the biscuit mixture.

4. Press the biscuit mixture into the bottom of a springform pan lined with parchment paper.

5. Place the crust in the refrigerator to set for about 20-30 minutes.

6. In a separate bowl, combine 300 grams of Mascarpone cheese and 200 grams of cream cheese.

7. Add 50 grams of icing sugar and 50 grams of granulated sugar to the cheese mixture.

8. Zest the two limes and add the zest to the cheese mixture.

9. Gradually add lime juice to the cheese mixture until you reach the desired consistency.

10. Remove the crust from the refrigerator and spread the cheese mixture evenly on top.

11. Chill the cheesecake in the refrigerator.

12. Before serving, decorate the cheesecake with slices of candied ginger.

13. Enjoy your Lime Ginger No-Bake Cheesecake!