Lemon and ginger cheesecake | Recipes

Ingredients

• 225g Ginger biscuits - crushed
• 115g Unsalted butter - melted
• 300g Full fat soft cheese
• 250ml Double cream
• 2 Lemons - juice and zest
• 4 tbsps Ginger syrup
• 8 pieces Opies stem ginger

To serve

• Lemon zest
• Chopped ginger
• Icing Sugar

How to prepare a lemon and ginger cheesecake

1. Mix the biscuits with the melted butter and press 40g-50g into the bases of each 9cm individual ring mold.
2. Chill in the refrigerator for approximately 1 hour.
3. Lightly whip the cream and then mix in the cream cheese and ginger syrup and lime juice.
4. Add the stem ginger and lime zest and mix in thoroughly.
5. Spoon onto the biscuit bases and spread evenly over the surface.
6. Chill in a refrigerator for 2- 3 hours until firm.
7. To serve place the cheesecake on a serving plate and carefully remove from the mould.
8. Sprinkle a small amount of lime zest on the surface and then carefully arrange the chopped ginger around the edge of the plate.
9. Lightly dust with icing sugar.