Lemon and ginger cheesecake
- Preparation and cooking time
- Total time
- Overnight in the fridge
- Easy
- Serves 10
Skip to ingredients
For the base
- 150g ginger biscuits
- 45g melted butter
(for a deeper base use more biscuits and 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
Method
step 1
Crush the biscuits and add the melted butter.step 2
Grease a push bottom round cake tin with butterstep 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
