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Lemon and ginger cheesecake

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Prep: 30 minutes Cook:

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Serves 12

A cheesecake base with a twist using gingersnaps as the base.

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  • 300grams gingersnap biscuits
  • 200 gram melted butter
  • 1litre double cream
  • 500grams cream cheese
  • 2 lemons
  • 300grams icing sugar
  • 100 grams white chocolate.


  1. Breakdown biscuits ideally in a food processor Place biscuits in a mixing bowl and mix with melted butter.

  2. Put mix into a cheesecake or baking tin. Ideally about 20cm diameter.

  3. Smooth mix around the base until even, flat and smooth, place into fridge to set.

  4. In a different bowl put in zest from one of the lemons and juice from both.

  5. Add the cream, cheese, and icing sugar then whisk until stiff and

  6. Spoon cream mixture on top of biscuit base making sure it is even and flat. Grate white chocolate and sprinkle over cheesecake.

  7. Let the cheesecake set for a good hour before serving.

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