Lemon and ginger cheesecake recipe
With just a squeeze of lemon and a pinch of ginger, this deluxe lemon and ginger cheesecake is sure to be a crowd pleaser.
Key information
Preparation time: 20 minutes
Cooking time: None
Serves: 12
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cheesecake
225g Ginger biscuits - crushed
115g Unsalted butter - melted
300g Full fat soft cheese
250ml Double cream
2 Lemons - juice and zest
4 tbsps Ginger syrup
8 pieces Stem ginger
To serve
Lemon zest
Chopped ginger
Icing Sugar
How to prepare a lemon and ginger cheesecake
- Mix the biscuits with the melted butter and press 40g-50g into the bases of each 9cm individual ring mold.
- Chill in the refrigerator for approximately 1 hour.
- Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
- Add the stem ginger and lime zest and mix in thoroughly.
- Spoon onto the biscuit bases and spread evenly over the surface.
- Chill in a refrigerator for 2- 3 hours until firm.
- To serve place the cheesecake on a serving plate and carefully remove from the mould.
- Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
- Lightly dust with icing sugar.