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Lemon and ginger cheesecake
Serves 10
Easy
Total time:
plus overnight in the fridge
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
For the base
- 150g ginger biscuits
- 45g buttermelted
- 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 lemonsgrated rind and juice
Topping (optional)
- Grated lemon rind
- Twisted lemon slices
Method
step 1
Crush the biscuits and add the melted butter.
step 2
Grease a push bottom round cake tin with butter.
step 3
Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
step 4
Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
step 5
Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
step 6
Spoon over the base and place into the fridge.
