Lemon & Ginger Cheesecake

Lemon & Ginger Cheesecake
INGREDIENTS:
250g digestive biscuits
200g ginger biscuits
120g butter
300ml double cream
150g caster sugar
340g cream cheese
Zest of 3 lemons, juice of 1 lemon

To decorate:
2 lemons, very thinly sliced and quartered
Zest of 1 lemon
100g crystallised ginger, finely chopped

METHOD:

Line the base of an 18cm spring cake tin with greaseproof / parchment paper.

Place the digestive and ginger biscuits in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.

Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.

Remove the baking tin from the fridge and spoon in the cream mixture. Use the back of a spoon to smooth out the top. Sprinkle the chopped crystallised ginger around the rim of the cake, followed by a rim of thinly sliced lemons overlapping. Finish with the zest of one lemon in the centre.

Place the cheesecake into the fridge for at least 1 hour to set fully.

Remove from the fridge 30 minutes before serving and carefully remove from the spring tin.

[anpsteph]

I always look forward to your posts, this cheesecake is perfect for Easter feast or a Spring Sunday roast.

[IRSA]

So fluffy and delicious, with uplifting kick of ginger snd lemon.

[joevenden]

Hi can you use icing sugar instead of caster sugar, please Jo

[jenniferslowley]

Hi. Is the butter salted or unsalted please? Also, what cream cheese do you use? Thanks

[ofthem]

Clodagh how did you get it off the paper base ? I can never do it