Lemon and ginger cheesecake
- Good Food member
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Serves 10
Easy
Total time: 20 mins
plus overnight in the fridge
0 reviews
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This recipe was submitted by a Good Food member and has not been tested by our team.
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"Very quick, simple and very tasty cheesecake. Leave overnight for perfection."
Ingredients
Units:
MetricUS
For the base
-
150g ginger biscuits
-
45g butter
melted
-
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
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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.
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