Lemon and ginger cheesecake

    2 hours 15 min

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

    36 people made this

    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.

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    Reviews & ratings
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    Reviews in English (6)


    Altered ingredient amounts. I used much less than 100 g of grated (off the root) ginger, it was probably more like 10g. And it still came out very gingery. I forgot to include the lemon on top, so I could hardly taste the lemon at all. Still good though.  -  12 Apr 2010


    Used different ingredients. I recommend using stem ginger - the kind you get in a syrup - instead of the fresh ginger. However, the original is a seriously tasty cheesecake. Yumski!  -  29 Nov 2009


    Lovely recipe. I used ginger nut biscuits rather than digestive as I think they give it a nicer texture.  -  02 Sep 2016