Lemon And Ginger Cheesecake
This recipe combines zesty lemons with a creamy and indulgent filling, set on a crunchy biscuit base. The tangy lemon flavor melds perfectly with the rich creaminess of the cheesecake, making it a delightful treat for any occasion. Feel free to add a decorative topping of grated lemon rind or twisted lemon slices for that extra zing!
— Constant Cookbook
Ingredients
- For the base
- 150g ginger biscuits
- 45g melted butter
- (for a deeper base use more biscuits and butter)
- For the cream mix
- 200g cream cheese (philadelphia)
- 397ml sweetened condensed milk
- 140ml double cream
- 3 lemons, grated rind and juice
- Topping (optional)
- Grated lemon rind
- Twisted lemon slices
Instructions
- Crush the biscuits and add the melted butter.
- Grease a push bottom round cake tin with butter
- Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
- Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
- Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
- Spoon over the base and place into the fridge
Yield
Serves 10
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