Frozen Lime Cheesecake (gingersnap/pecan crust)

This make ahead dessert is perfect for a summer party, The creamy filling flavored with fresh lime juice and peel is frozen in a  prepared gingersnap cookie crust.

Yield: 8-10
Ingredients

1 3/4 cups gingersnap cookie or crumbs
¼ cup brown sugar
1 Tbsp. all-purpose flour
½ teaspoon coarse salt
¼ cup finely chopped pecans
⅓ cup butter, melted
395 grams or 1 ¼ cups sweetened condensed milk
250 grams cream cheese
1 cup (250 ml) whipping cream
1/2 cup fresh lime juice
finely grated rind of 3 limes
extra grated lime rind for garnish

Method

Line the base and grease the sides of a 8-9 inch spring form cake pan.
Crush the cookies, pecans, brown sugar, flour and salt together in a food processor or either in a sealed plastic bag and a rolling pan (finely chop nuts first).
Mix the melted butter with the crumbs, flour, sugar, nuts and salt.
Press the crumb mixture into the base and sides of the springform pan, ensuring you have an even layer. Bake at 350 degrees for 8 minutes. Transfer to freezer and chill for ½ hour.
Using a stand or hand mixer mix the condensed milk, cream cheese and cream until smooth creamy and thick (about 10 minutes). Gently mix in the lime juice and the lime rind.
Pour into the shell. Cover with plastic wrap and then freeze overnight or for 10 hours.

Link to Recipe:Frozen Lime Cheesecake

You will need a small box of gingersnap cookies. Any brand will do.

Crush the cookies, pecans, brown sugar, flour and salt together in a food processor

Mix the melted butter with the cookie crust crumbs.

Press the crumb mixture into the base and sides of the spring form pan, ensuring you have an even layer

Bake in a 350 degree oven for 10 minutes and cool in the freezer.

I used key limes. You can substitute regular limes. 

Juice the limes until you have 1/2 cup juice.

Zest your limes. You can zest extra for garnish.

Mix the condensed milk, cream cheese and cream until smooth creamy and thick (about 10 minutes). Add the lime juice and zest.

Pour into the gingersnap crust shell.

Cover with plastic wrap and then freeze overnight or for 10 hours.

Stand at room temperature for 15 minutes before slicing.