Lemon and Ginger Cheesecake
Makes 1 Cake
INGREDIENTS:
250g digestive biscuits
200g ginger biscuits
120g butter
300ml double cream
150g caster sugar
340g cream cheese
Zest of 3 lemons, juice of 1 lemon
To decorate:
2 lemons, very thinly sliced and quartered
Zest of 1 lemon
100g crystallised ginger, finely chopped
METHOD:
Line the base of an 18cm spring cake tin with greaseproof / parchment paper.
Place the digestive and ginger biscuits in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture.
Remove the baking tin from the fridge and spoon in the cream mixture. Use the back of a spoon to smooth out the top. Sprinkle the chopped crystallised ginger around the rim of the cake, followed by a rim of thinly sliced lemons overlapping. Finish with the zest of one lemon in the centre.
Place the cheesecake into the fridge for at least 1 hour to set fully.
Remove from the fridge 30 minutes before serving and carefully remove from the spring tin.
