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Line base of a 20cm springform cake pan with baking paper.
Break biscuits into a food processor and add almond meal and ginger. Process until the mixture resembles fine breadcrumbs. Add melted butter and process until combined. Transfer to prepared pan. Spread mixture over base of pan. Press down firmly. Place in the fridge to chill for 20 minutes or until needed.
Finely grate rind from 2 limes. Juice all limes and set aside. Add ricotta, cream cheese, yoghurt and icing sugar into the bowl of a food processor and process until smooth. Add lime rind and juice and process until combined.
Place gelatine sheets into a bowl and cover with cold water. Set aside for 5 minutes to soften. Drain off water and squeeze out excess liquid. Transfer to a small saucepan and stir over low heat until melted. Stir half of the ricotta mixture into the gelatine then pour the gelatine mixture into the remaining ricotta mixture and stir well.
Pour over biscuit base in pan and refrigerate for 3 hours or overnight until set. Remove from pan and transfer to a serving plate. Decorate with extra slices of lime. Serve.