Ginger and lemon cheesecake bars

    2 hours 10 min

    With a ginger nut biscuit base, these lemon cheesecake bars are an elegant twist on traditional cheesecake. You can add lemon zest for more flavour. Best served chilled.

    1 person made this

    Makes: 18 bars

    • Base
    • 450g ginger nut biscuits, crushed
    • 50g soft brown sugar
    • 60g butter, melted, or as needed
    • 1 tablespoon ground ginger
    • Cheesecake topping
    • 500g cream cheese
    • 2 eggs
    • 100g caster sugar
    • 4 tablespoons lemon juice
    • 2 teaspoons lemon extract

    Prep:15min  ›  Cook:35min  ›  Extra time:1hr20min chilling  ›  Ready in:2hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix crushed biscuits, brown sugar, butter and ground ginger together in a bowl; press into the bottom of a 23x32cm baking dish.
    3. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove base from oven and cool to room temperature.
    4. Process cream cheese, eggs, caster sugar, lemon juice and lemon extract in a food processor until smooth and creamy; spread over base.
    5. Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
    6. Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour, before slicing into bars.

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