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Method Prep:15min › Cook:2hr › Ready in:2hr15min
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.
Melt the butter in a pan, add to the biscuit mix, stir.
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.
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.
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.
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.
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.