Lemon and Ginger Cheesecake
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About this recipe:
Lemon and fresh ginger root combine harmoniously in this moreish cheesecake. This delicious dessert could also be a special occasion treat, served with a cup of coffee.
Equipment:
7”/18cm round dish or loose bottomed tin, large mixing bowl, zester, grater and whisk
Ingredients:
GINGER OAT BISCUIT BASE
150g Doves Farm Organic Ginger Oat Biscuits
75g butter
LEMON AND GINGER CHEESECAKE
1 tsp lemon zest, strips
1 tbsp lemon rind, grated
1 tsp fresh ginger, grated
200g full fat cream cheese
125g crème fraîche
2 tbsp light brown sugar
2 tbsp lemon juice
1 egg
butter, for tin
Method:
170°C, Fan 150°C, 325°F, Gas 3
Ginger Oat Biscuit Base
- Rub some butter around the inside of a 7”/18cm round dish or loose-bottomed tin and pre-heat the oven.
- Crush the biscuits into fine crumbs in a bag or food processor and tip them into mixing bowl.
- Melt the butter, stir in the crushed biscuit crumb and mix well.
- Press the mixture into the prepared dish.
Lemon and Ginger Cheesecake
- Make a teaspoon of lemon zest strips, cover and set aside for the topping.
- Finely grate a tablespoon of lemon zest into a mixing bowl.
- Finely grate a teaspoon of ginger into the bowl.
- Add the cream cheese, crème fraîche, sugar, lemon juice and egg, and whisk together.
- Pour onto the biscuit base and smooth the top.
- Bake for 30-35 minutes.
- Allow to cool in the tin before turning out.
- Chill and decorate the top with the prepared lemon zest before serving.
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