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Member recipe

Lemon and ginger cheesecake

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(4 ratings)

Member recipe by


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

Comments, questions and tips

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8th Feb, 2016
I made this cheesecake with a 250g tub of mascarpone and added a couple of diced balls of crystallised ginger. I was really worried it wouldn't set, as the mixture is quite "loose" once mixed. However it was fine. The taste is very light and lemony. Will definitely make again.
31st Jan, 2016
Really light and fresh. Put thin slices of stem ginger and its syrup in the filling with the lemon.
25th Sep, 2015
Made this tonight. Not very great. All you can taste is the condensed milk, far too much.
21st Mar, 2013
brilliant, turned out lovely
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