You are here

Lemon Ginger Cheesecake

Party.Freak's picture
Ingredients
  Digestive biscuits 4 Ounce, finely crushed (125 Grams)
  Ginger stem 1 Ounce, finely chopped (25 Grams)
  Butter 2 Ounce, melted (50 Grams)
  Full fat soft cheese 8 Ounce (225 Grams)
  Condensed milk 14 Ounce (1 Can / 397 Grams)
  Lemon juice 6 Fluid Ounce (175 Milliliter)
  Whipped cream 2 Tablespoon (For Decoration)
  Caramel shapes 2 Tablespoon (For Decoration)
Directions

GETTING READY
1. Line the base and sides of a 20.5 cm (8 inch) spring-release cake tin with non-stick baking parchment.

MAKING
2. In a bowl mix the biscuits and ginger with the melted butter.
3. Press into the prepared cake tin and chill in the fridge for about 30 minutes or until set.
4. In a food processor, blend the cheese and the condensed milk until smooth.
5. Gradually drizzle in the lemon juice and continue blending for a further 2 minutes.
6. Pour the mixture over the set base, cover and return to the fridge for at least 3 hours, preferably overnight, or until set.

SERVING
7. Remove from the tin, decorate with whipped cream and caramel shapes and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Ginger
Interest: 
Party
Preparation Time: 
60 Minutes
Servings: 
6

Rate It

Your rating: None
4.12857
Average: 4.1 (14 votes)