Tue, 26 June 2018
I just love the combination of lemon & ginger together. Cheesecake is a very popular dish and this particular flavour is superb.
12oz/350g ginger nuts biscuits
5oz/150g melted butter
8oz/225g Philadelphia cream cheese
1pint/600ml pouring cream-lightly whipped
1 packet lemon jelly (135g pack)
7oz/200g lemon curd
2 passion fruit
Line the base of a 9inch spring form tin with baking parchment.
Break the biscuits into fine crumbs and mix in the melted butter.
Press the biscuits into the base of the tin in an even layer and allow to chill.
Place 3-4 dessertspoons of water in a bowl with the jelly and melt slowly in the microwave until the jelly has melted.
Place the cream cheese into a large food mixer and beat well. Add in the cream and beat well until semi whipped but still quite loose in consistency.
Next add in 5oz/150g lemon curd and mix well until combined.
Finally mix in the melted jelly and continue to whip for another 20 seconds or thereabout.
The mixture should still just be in the semi whipped state at this time.
Pour the mixture in on top of the biscuit base
Transfer to the fridge and allow to set properly, preferably overnight.
Transfer the cheesecake to a large serving platter and with the remaining 2oz/50g lemon curd cover the top of the cheesecake and scatter with some passion fruit seeds
Additional Notes:
Make sure the jelly has cooled a little before adding to the cream mixture.
