Lemon and ginger cheesecake

Lemon and ginger cheesecake recipe Ingredients
  • 225 g digestives or other wheaten biscuits
  • 2 tbsp caster sugar
  • 2 tsp ground ginger
  • 125 g unsalted butter, melted

For the filling

  • 570 g cream cheese
  • 180 g caster sugar
  • 1 tbsp cornflour
  • 4 large eggs, beaten
  • grated zest of 2 unwaxed lemons
  • 380 ml sour cream

For the topping

  • 250 ml sour cream
  • 2 1/2 tbsp caster sugar
  • 80 g stem ginger, in syrup, drained and finely chopped
  • finely grated zest of 1 unwaxed lemons


Method 1. Cover the outside of the cake tin with a double layer of foil, moulding it to the tin, but being careful not to puncture it so it remains watertight.

2. Line the base of a 25cm springform cake tin with the baking parchment.

3. Preheat the oven to 180C (350F) Gas 4.

4. Put the biscuits in a food processor and pulse to form fine crumbs. Add the sugar and ground ginger and blend again.

5. Transfer to a bowl and stir in the melted butter until evenly mixed. Spoon the crumbs into the prepared tin and press down to form an even layer on the base of the tin. Bake in the preheated oven for 10-12 minutes to set the crust, then let cool.

6. To make the filling, put the cream cheese and sugar in a large bowl and beat until smooth. Beat in the cornflour, followed by the eggs in about 4 batches. When smooth, beat in the lemon zest and sour cream. Pour the mixture over the crumb base. Set the cake tin in the roasting tin and pour very hot water into the roasting tin to come just over half-way up the sides of the cake tin.

7. Transfer the tines to the oven and bake, a t the same temperature, for 45-50 minutes or until the cheesecake is just set in the centre.

8. To make the topping, put the sour cream and 2 tablespoons of the sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface. Sprinkle the chopped ginger evenly over the top, then return to the oven for 10 minutes.

9. Remove the cheesecake from its water bath, let cool on a wire rack, then chill, preferably overnight, before removing the foil and unmolding the cheesecake.

10. Toss the lemon zest with the remaining sugar, sprinkle over the cheesecake just before serving.

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