Lemon And Ginger Cheesecake Recipe
Servings: 1
Ingredients
- 55 gm Crushed Ginger nuts, (2oz)
- 25 gm Butter, melted (1oz)
- 3 Tbsp. Lemon curd
- 900 gm Cream cheese, (2lb)
- 285 gm Caster sugar, (10z) Grated rind of 1 lemon
- 1 tsp Lemon oil or possibly 2-3 tbsp fresh lemon juice
- 4 x Large eggs
Directions
- Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm larger than the diameter of the tin. Press the foil up the sides to seal tightly.
- Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the fridge.
- Mix the cream cheese till smooth and add in the sugar, lemon rind and oil or possibly juice. Beat in the Large eggs one at a time till blended thoroughly. Spread the lemon curd over the base to create a smooth layer. Pour the cheese mix over the curd layer.
- Bake in a bain marie for 1 1/2 hrs at 170 C/335 F/gas mark 3 till golden. Leave to cold in the tin in the oven. Once removed from the tin refrigeratein the fridge for 3-4 hrs before serving.
Adding to Planner
