Heavenly lemon cheesecake

    1 hour 35 min

    What makes this cheesecake heavenly? Stem ginger in the biscuit base, a creamy lemon filling and serving it with a chilled summer fruit compote!


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • For the summer fruit compote
    • 1 (900g) bag frozen mixed summer fruit
    • 40g caster sugar
    • For the cheesecake base
    • 175g digestive biscuits
    • 25g butter, melted
    • 3 pieces (about 60g) crystallised stem ginger, chopped
    • For the cheesecake filling
    • 400g soft cream cheese
    • 100g caster sugar
    • 4 tablespoons creme fraiche
    • 1 egg
    • 1 large lemon, grated and juiced
    • To serve
    • 1 tablespoon icing sugar

    Prep:15min  ›  Cook:50min  ›  Extra time:30min cooling  ›  Ready in:1hr35min 

    1. First prepare the summer fruit compote: Put 675g of the best fruit in a bowl and set aside to defrost. Place the remaining fruit in a saucepan with sugar. Cook down for 1 minute; sieve and add to the remaining fruit.
    2. Preheat oven to 180 C / Gas 4. Line the base of a 18cm (7 inch) spring-release tin.
    3. Place biscuits, butter and stem ginger in a food processor and blend until crumbled. Press into base of tin and bake for 15 minutes until just beginning to brown.
    4. Place cream cheese, caster sugar, creme fraiche, 1 egg, finely grated lemon rind and about 4 tablespoons of lemon juice in the clean food processor and blend until smooth.
    5. Spoon onto base and bake for 35 to 40 minutes until just set. Cool for 30 minutes in tin. Loosen edges, then remove sides of the tin. Leave on base and serve warm, generously dusted with icing sugar. Serve with summer fruit compote.

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