Description
This delicious lemon cheesecake features a buttery ginger nut biscuit base with a creamy lemon filling.
Ingredients
Scale
- 200 g Ginger nut biscuits (Crushed)
- 80 g Unsalted butter (Melted)
- 300 ml Double cream
- 400 g Full fat cream cheese (See notes)
- 100 g Icing sugar (Sifted)
- 3 Lemons (Zest and 85ml juice)
Instructions
- Combine the crushed ginger biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Pour the double cream into a bowl, add the cream cheese, icing sugar and the zest of 2 lemons.
- Now juice 3 lemons – you should have around 85ml of juice. If you have more than 85ml or 1/3 cup, discard the rest. Don’t use more than 85ml or 1/3 cup as it will be too runny. (You may want to zest the third lemon now as it is used to decorate the cheesecake – it is much easier to zest a whole lemon rather than one that has been juiced).
- Whisk until it’s very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 4 hours (or overnight/up to 24 hours if you don’t need it until the next day).
- Remove from the tin then sprinkle the edges with the remaining lemon zest before serving.
Notes
- Use full-fat cream cheese for the best texture.
- Chilling overnight enhances the flavors.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg