Lemon and Ginger Cheesecake

  • Total Time

    1h 40m
    • Prep Time

      40m
    • Bake Time

      1h 0m
  • Serves

    8

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

This baked Lemon and Ginger Cheesecake is an ideal end to a dinner party. The base is made from oat biscuits, stem ginger and butter but you could change the oat biscuits for digestive biscuits if you prefer.

If you prefer things not too sharp, keep an eye on how much ginger and lemon zest you use in the recipe. From our point of view the creamy cheese filling balances perfectly with the zesty lemon and fiery ginger. 

We've suggested blending the biscuits in a food processor but to be honest sometime its more fun to bash them with a rolling pin!

Method

  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).

  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.

  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.

  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.

  5. Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.

  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.

  7. Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight before removing the cheesecake from the tin.

  8. Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.

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