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Russian Roulette Sunday: It’s Cake!

Posted on March 6, 2011 in Russian Roulette Sunday | 2 comments

Hello 7 Reasons readers!  It’s Marc here and today, dear readers, we would like you to make a cake.  This cake.

It’s Oxfam’s Easy Lime and Ginger Cheesecake, the recipe for which comes from my local Oxfam Bookshop’s brilliant blog .  The recipe calls for the use of  Fairtrade Stem Ginger Cookies and, when you go to your nearest Oxfam shop to buy them, you’ll be giving money to a worthwhile cause.  That’s right readers, by making and eating an ethically sourced cheesecake (unless you buy mascarpone sourced from warmongering cheesemongers) you’ll be helping a good cause in an ethical way.  In fact, if we can all make and eat enough cheesecake, we can probably save the world, and I’ll be trying very hard.  Here’s the achingly simple recipe as published by Oxfam Books, Petergate York:


Easy Lime and Ginger Cheesecake

  • Serves 4
  • Prep time: 15 min
  • Chilling time: 30 min
  • Basically, in 45 minutes you’re in business.


  • 200g pack of Fairtrade stem ginger cookies, crushed
  • 50g butter, melted
  • 500g mascarpone cheese (they usually come in 250g tubs, so get two of these)
  • 40g icing sugar, sifted
  • Finely grated zest and juice of two limes


1.  Mix together the crushed biscuits and melted butter (I also like to add a bit of sugar to my cheesecake bases to make them a bit jazzier) and press into the bottom of an 18cm (7inch) spring-sided or loose-bottomed cake tin.

2.  Place the mascarpone cheese, icing sugar, lime zest and juice in a bowl and beat together. Spread this mixture over the biscuit base.

3.  Put it in the fridge and chill for 30 min! That’s really it.

That’s the entire recipe.  It’s basically spreading cheese on biscuits and it’s so simple that absolutelyanyone should be able to make it.   And now we’re going to demonstrate that even people with no food preparation skills, knowledge or aptitude can follow this recipe.  I’m going to hand you over to my writing partner: A man whose culinary education began and ended with learning how to boil water for tea:  A man who – before he moved to Kent – was known as The Fulham Poisoner: A man whose litany of culinary disasters includes failing at defrosting a chicken and the hospitalisation of a flatmate*.  He’s going to make a cheesecake himself and feed it to his fiancé Claire – a renowned and accomplished maker of cakes – who will judge it on appearance, texture and taste (should she survive).  Here’s Jon.

“It was only when I was standing in the queue that I realised I had been well and truly duped. The idea of making a cheesecake and then eating it had originally sounded like a good idea, which is why I had agreed. Marc had, after all, said all it required was a spare half hour. In my book, that’s a fair exchange for cake. But as I stood there I realised it had already been twenty-five since I had left home and I hadn’t even purchased the ingredients. There was no way I could make a cheesecake in five minutes. Not there. And then I got to the till. Which is when I realised this idea was also going to cost me money. Just short of £5 in fact. That’s a lot to spend just to have something to write about. I couldn’t help but think if I had managed the past year and a half writing without having to pay for the privilege, why did this have to change? I trudged home.

Having spread the ingredients in front of me and read the recipe, I realised this was the exact same cheesecake that Claire makes. And she makes it very well. Brilliant. So I’ve had to walk all the way the shops, spend the best part of a fiver on ingredients and now I am challenging my future wife by making one of her specialities. Perturbed, I carried on. Twenty minutes later I was left staring at the following creation:

Making it was something of a doddle. What was not a doddle was the washing up. I don’t know how often you zest a lime, but cleaning the zesting part of the grater is quite possibly a harder job than watching England play cricket. Still, an hour later I was done. I also had lime poisoning from licking the bowl.

The next part of this project – and that is very much what it had become – was to get Claire to profer her opinion. These are the results of the Claire survey.

On Appearance: “That looks nice.”

On Texture: “It’s nice.”

On Taste: “That was very nice”.

So there we have it. I make nice cheesecakes. I am sure your Sunday just got a whole lot better with that news.”

*Which he denies.**


***As Oxfam Books, Petergate York would (and actually did) tell you themselves, remember the whole point of this recipe is that it is a Fairtrade recipe.  So help the global community during this Fairtrade Fortnight (and after) by buying Fairtrade goods as much as you can.

the fairtrade fortnight logo


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  1. That looks so tasty! Hopefully I can find some mascarpone cheese locally to make that this weekend. Thanks for sharing!

  2. Did you make it Anicia?

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