Lemon and Ginger Cheesecake

Recipe By : Debbie Grierson


200g Gingernut biscuits
100g Butter

250g firm cream cheese (Philadelphia cream cheese works really well)
3 to 4 pieces stem ginger, finely chopped
Juice of 4 lemons
Rind of 2 lemons
400g can of sweetened condensed milk


  1. Preheat oven to 180C / 350F / Gas 4.
  2. Make the base: Crush the biscuits finely. Melt the butter, add the crushed biscuits and mix. This can be done in a food processor. Press into flan dish. Cook in oven for 5 minutes. Leave to cool for 30 minutes.
  3. Make the topping: Combine the cheese, chopped ginger, lemon juice and rind, and the condensed milk. Whisk until the mixture is slightly thickened (this can be done in a food processor). Place the mixture on top of the cooled biscuit base and freeze for 30 minutes before serving.

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NOTES : This quantity fills a 9 inch flan dish and feeds 8.

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