Lemon and Ginger Cheesecake

by Kathleen Morrison

SERVINGS

10 servings scale / convert

INGREDIENTS

2 oz. crushed ginger nuts
1 oz. butter, melted
3 tbsp. lemon curd
2 lb. cream cheese
10 oz. caster sugar
1 lemon, grated rind of
1 tsp. lemon oil
2 to 3 tbsp. fresh lemon juice
4 eggs

INSTRUCTIONS

Grease a 20-cm. (8-in.) springform tin. Place on a round of foil about 10 cm. larger than the diameter of the tin. Press the foil up the sides to seal tightly. Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the refrigerator.

Mix the cream cheese until smooth and add the sugar, lemon rind and oil or juice. Beat in the eggs one at a time until blended thoroughly. Spread the lemon curd over the base to form a smooth layer. Pour the cheese mixture over the curd layer. Bake in a bain marie for 1-1/2 hours at 170°C / 335°F until golden brown. Leave to cool in the tin in the oven. Once removed from the tin, chill in the refrigerator for 3-4 hours before serving.

CHEF COMMENTS

No comments are available.

TAGS

cheesecakes, desserts, lemoncheesecake add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.