Lemon and Ginger Cheesecake
Method
Step 1:
Line the base of a 23cm spring form cake tin with baking parchment and lightly grease the sides with butter. Preheat the oven to 180°C (fan 160°C, gas mark 4).
Step 2:
Place the biscuits in a food processor and process into crumbs. Alternatively you can put the biscuits in a food bag and crush with a rolling pin.
Step 3:
Melt the butter over a low heat and mix in the biscuit crumbs, sugar and ginger. Bake in the preheated oven for 10 minutes to set the crust, then let cool.
Step 4:
For the filling beat together the cream cheese and sugar in a large bowl until smooth. Add the cornflour. Gradually add the eggs, beating after each additional. Fold in the lemon zest, juice and sour cream. Pour the mixture over the crumb base.
Step 5:
Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.
Step 6:
For the topping, put the sour cream and sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface.
Step 7:
Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight before removing the cheesecake from the tin.
Step 8:
Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.
