This is an extremely tasty, light dessert, with the tanginess of the lemon complemented beautifully by the spiciness of the ginger biscuit base. A perfect accompaniment to any meal.
Preparation Time: 30 minutes
Cooking Time: NA (refrigerating time - 2 hours)
Makes: Approximately 9 slices
Ingredients 100g ginger biscuit
1 cup double cream
250g cream cheese (I used Philadelphia cheese)
¼ cup caster sugar
1 tbsp. lemon juice (according to taste)
Lemon rind from 1 grated lemon
Crush the ginger biscuits, until there aren't any large biscuit chunks left. You can use an electric blender, or if you don't have one, you can use a rolling pin and a big plastic sandwich bag. Just fill the bag with biscuits, cover with a teatowel, and bash the bag.
Melt the butter, and mix into the biscuit mix. Spread the biscuit mix evenly into a cheesecake tin, that has been buttered. Pop the tin into the fridge.
Meanwhile, to make the cream cheese filling, start by whipping the double cream. Once it has small peaks forming, set it aside.
Whip the cream cheese and sugar for 2 minutes, to allow the sugar to mix and dissolve. Then mix in the lemon juice and lemon rind.
Fold the whipped cream into the cream cheese mixture, until thoroughly combined.
Pour the filling onto the refrigerated biscuit base, and smooth over.
Put the cheesecake into the fridge for a couple of hours to chill.