Member recipe
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Lemon and ginger cheesecake

By Euan McInnes (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 12
A cheesecake base with a twist using gingersnaps as the base.


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


  • STEP 1
    Breakdown biscuits ideally in a food processor Place biscuits in a mixing bowl and mix with melted butter.
  • STEP 2
    Put mix into a cheesecake or baking tin. Ideally about 20cm diameter.
  • STEP 3
    Smooth mix around the base until even, flat and smooth, place into fridge to set.
  • STEP 4
    In a different bowl put in zest from one of the lemons and juice from both.
  • STEP 5
    Add the cream, cheese, and icing sugar then whisk until stiff and
  • STEP 6
    Spoon cream mixture on top of biscuit base making sure it is even and flat. Grate white chocolate and sprinkle over cheesecake.
  • STEP 7
    Let the cheesecake set for a good hour before serving.
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