i promised to post my recipe for the ginger & lemon cheesecake i made for my friends on Saturday - and here it is!

for the base:
  • Digestive biscuits (200g - 8 oz)
  • Butter, melted (100g - 4 oz)
  • 2 tsp of freshly grated ginger
for the filling:
  • 2 lemons
  • 2 tsp of freshly grated ginger
  • Raw brown sugar (100g - 4 oz)
  • Philadelphia cheese (350g - 12 oz)
  • Mascarpone (350g - 12 oz)
  • Fresh double cream (142ml - 1/4 pt)
finely crush the biscuits and stir into the butter then add the ginger. press the biscuit mixture into the base of a 20 cm/8" loose-bottomed deep cake tin.
grate the rind from the lemons and squeeze out the juice. place in a basin with the sugar & ginger. beat well. slowly beat in the cheeses (i find it easier to mix both cheeses into one before adding to lemon/sugar/ginger mix) and continue to beating until the mixture is smooth. whip the cream until it holds its shape and fold in the cheese. spread the cheese mix over biscuit base and level the surface. cover and refrigerate for several hours. decorate as you see fit, i chose red berries because i liked the contrast in color...

No comments:

Post a Comment