Lemon and Ginger Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

55 grams (2 oz.) crushed ginger nuts
25 grams (1 oz.) butter, melted
3 tbsp. lemon curd
900 grams (2 lb.) cream cheese
285 grams (10 oz.) caster sugar
Grated rind of 1 lemon
1 tsp. lemon oil or 2-3 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.

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Tagged: cheesecakes, desserts, lemoncheesecake add tags

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