Recipe for Lemon Cheesecake On A Ginger Base
If, like me, you received a a tin of 200 Swedish ginger biscuits for Christmas and you’re wondering how you’re going to get through them all, consider turning them into a delicious dessert.
Having committed to have friends over for a return Christmas lunch in the Spring I thought that a cheesecake on a lovely ginger crust would make the perfect dessert.
Suitably inspired I searched the web for a quick and easy recipe that would do justice to at least some of the remaining biscuits.
The one that took my fancy was on the Baking Mad website. For one 20cm cheesecake you will need:
Ingredients for cheesecake
- 100g Gingernut biscuits
- 50g unsalted butter (melted)
- 500g Mascarpone cheese
- 325g Lemon curd
Method to make cheesecake
- Grease and line the base of a 20cm loose bottom cake tin with parchment
- Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides)
- Put the mascarpone and lemon in a bowl and beat with a spatula until smooth
- Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up
- To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter
- Decorate with the fruit and dust with the icing sugar
Garnish for cheesecake
A mixture of fresh blueberries and raspberries dusted with 1 tbsp of icing sugar.
My Hacks
Hold back a little of the lemon curd to add a decorative swirl to the mascarpone and curd mixture. To release the base from the tin use a stable cylindrical object to support the base while pushing down on the tin.
My Opinion
I think you could use double the weight of biscuits and butter to make a thicker base but take this into account when cutting into portions as the flavours are very rich.
Do you have a favourite cheesecake recipe? If so, please share it as a comment.
Enjoy!
Useful Links
Below you will find some useful links which are relevant to this article.
