Ginger and lemon cheesecake
This is a light and fluffy yet indulgent cheesecake, forget the diet with this one just enjoy the luxury. This is super easy to make with just a few ingredients that will wow your family or dinner guests and make you look like a goddess in the kitchen.
200g gluten free ginger biscuits. (if you are not keen on ginger you can use digestives but the ginger
brings a wonderful warmth in balance to the sharpness of the lemon.)
* For extra luxury you can add some chopped stem ginger.
500g full fat cream cheese
100g icing sugar
200ml double cream
zest of one large lemon
To serve – lemon zest & some gluten free lemon curd
Place the biscuits into a food processor and pulse until resembling breadcrumbs. Alternatively put biscuits into a freezer bag and bash with your rolling pin. (method could depend on what sort of day you have had! – great therapy)
Melt the butter and mix with the crushed biscuits. (If you want this to be extra special at this stage add some chopped stem ginger) Spoon the mixture into a parchment lined 20 cm round spring loaded tin. Flatten down with the back of a spoon then place in the fridge to set while you prepare the filling.
In a large mixing bowl using a wooden spoon beat together the cream cheese and icing sugar until combined and smooth. Carefully stir in the lemon zest. In another bowl whisk the double cream until it thickens but not solid. Fold and gently mix the double cream into the cream cheese mixture until combined. Spoon and spread over the base careful not to flatten too much as you want it light and fluffy. Pop in fridge to set. To serve top with lemon zest and for that extra lemony tang add a spoonful of lemon curd to each serving. Eat, Smile, enjoy.
* As an alternative flavour option you could use digestive biscuits for the base and add some shredded coconut and replace the lemon with lime- top finished cheesecake with raw coconut flakes and lime zest.
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