Lemon and ginger cheesecake

    Lemon and ginger cheesecake

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    About this recipe: A simple and straightforward lemon cheesecake recipe with a ginger flavoured biscuit base.

    Serves: 8 

    • Base
    • 250g biscuits (eg digestives)
    • 2 tablespoons ground ginger
    • 50g icing sugar
    • 150g melted butter
    • Filling
    • 600g cream cheese
    • 250g caster sugar
    • zest of 2 lemons
    • 3 tablespoons plain flour
    • 3 eggs
    • Topping
    • 250ml soured cream
    • 100g grated ginger
    • 2 tablespoons caster sugar
    • lemon zest to garnish

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Preheat the oven to 180 C / Gas 4. For the base, put biscuits in a bag, seal and roll with a rolling pin, ensure that they are all broken. In a bowl, add in the icing sugar and ground ginger, mix together.
    2. Melt the butter in a pan, add to the biscuit mix, stir.
    3. Press the biscuit mixture into the base of a 23cm springform cake tin. Bake in the oven at 180 C / Gas 4 for 10 minutes.
    4. Combine the cream cheese, caster sugar, lemon zest and flour in a large bowl. Beat at a medium speed until well blended and smooth. Add in the eggs, one at a time, mixing well after each addition. Pour the filling over the biscuit base.
    5. Bake in the oven at 230 C / Gas 7 for 10 minutes, reducing to 120 C / Gas 1/2 and continue baking for 50 minutes.
    6. Meanwhile make the topping. Combine soured cream, grated ginger and caster sugar together. Pour on top of the cake and continue baking for a further 20 minutes.
    7. With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Before serving, grate some lemon and sprinkle on top.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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