Lemon and ginger cheesecake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the base
- 225 g Oat biscuits
- 2 tbsp Unrefined golden caster sugar
- 1 tbsp Stem ginger in syrup, drained and finely chopped
- 125 g Butter (unsalted) melted
For the filling
- 450 g Cream cheese
- 125 g Unrefined golden caster sugar
- 2 tsp Cornflour
- 3 Egg(s) (free range) large, beaten
- 2 Lemon(s) zest and juice
- 300 ml Sour cream
For the topping
- 250 ml Sour cream
- 2½ tbsp Unrefined golden caster sugar
- 80 g Stem ginger in syrup, drained and finely chopped
- 1 Lemon zest only
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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).
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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.
For this step you'll need:
- 225g Oat biscuits
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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.
For this step you'll need:
- 125g Butter (unsalted) melted
- 2 tbsp Unrefined golden caster sugar
- 80g Stem ginger in syrup, drained and finely chopped
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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.
For this step you'll need:
- 450g Cream cheese
- 125g Unrefined golden caster sugar
- 2tsp Cornflour
- 3 Egg(s) (free range) large, beaten
- 2 Lemon zest only
- 300ml Sour cream
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5
Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.
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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.
For this step you'll need:
- 250ml Sour cream
- 2½ tbsp Unrefined golden caster sugar
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7
Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight before removing the cheesecake from the tin.
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8
Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.
For this step you'll need:
- 80g Stem ginger in syrup, drained and finely chopped