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Member recipe

Lemon and ginger cheesecake

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(2 ratings)

Member recipe by

Cooking time

Overnight in the fridge


Serves 10

Very quick, simple and very tasty cheesecake. Leave overnight for perfection.

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  • 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


    1. Crush the biscuits and add the melted butter.
    2. Grease a push bottom round cake tin with butter
    3. Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
    4. Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
    5. Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
    6. Spoon over the base and place into the fridge

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queenofcups's picture
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brilliant, turned out lovely