Wednesday, 6 June 2012

Ginger & Lemon Cheese Cake

Cheese cakes are a favourite for many people, and particularly in our household. But why do we all relish this dessert so much? Whatever it is, this dessert unfortunately can take a long time to prepare. Tonight I didn’t have the time to spend hours in the kitchen to prepare a traditional cheese cake that requires time to prepare, bake and set. So what was I to do? Here I was eager to prepare a cheese cake to satisfy the household, but time was not on my side. The answer.....

Ginger & Lemon Cheese Cake
A match made in heaven, ginger and lemon always seem to sing together in harmony. By using gingernut biscuits for the cheesecake base and lemon curd mixed into the cheese filling you have the perfect, quick and simple cheese cake.


175g Gingernut biscuits
50g Unsalted butter
250g cream cheese, at room temperature
120g lemon curd


1. Process the biscuits and the butter together until resembles fine breadcrumbs

2. Press the mixture into the sides and bottom of a loose bottom tart tin [I used four small
individual tins]. Place in the freezer (or fridge if that is not possible) for about 10–15 minutes.

3. Place the cream cheese and lemon curd into a bowl and mix together until combined.

4. Pour into the chilled tart base[s], covering evenly.

5. Place the tart in the fridge for at least 4 hours, or preferably overnight.

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