Lemon and ginger cheesecake
Prep:
70 mins
Cook:
45 mins
225g digestive or other wheaten biscuits
2 tbsp caster sugar
2 tsp ground ginger
125g unsalted butter, melted
For the filling
570g cream cheese
180g caster sugar
1 tbsp corn flour
4 large eggs, beaten
Grated zest of 2 unwaxed lemons
380ml sour cream
For the topping
250ml sour cream
2 1/2 tbsp caster sugar
80g stem ginger, in syrup, drained and finely chopped
Finely grated zest of 1 unwaxed lemons
Heat the oven to 180°C.
Line the bottom of a 25cm springform cake tin with baking paper.
Tightly wrap the outside of the tin with 2 sheets of aluminum foil.
In a food processor, process the biscuits into fine crumbs. Pour in the sugar and ground ginger then process some more.
Combine with the melted butter. Tip into the cake tin and spread evenly, pressing down to form a crust.
Put in the oven for about 10 to 12 minutes. Set aside to cool down.
For the filling: In a large bowl, whisk together the cream cheese and sugar until smooth. Mix in the corn flour, eggs (one by one), lemon zest and sour cream. Tip over the crust.
Set a bain-marie by placing the tin into a roasting dish and filling this dish halfway with water.
Put in the oven for about 45 to 50 minutes, until set yet soft.
For the topping: In a bowl, combine the sour cream and 2 tablespoons of the sugar.
Take the cheesecake out of the oven and cover with the topping. Add the chopped ginger and put back in the oven for 10 more minutes.
Take out then set aside on a wire cooling rack. Once completely cooled, put in the fridge overnight.
Remove the springform tin. Top the cheesecake with the lemon zest mixed with sugar and serve.
Serves
8-10
Preparation Time
70 minutes
Cooking Time
45 minutes
Main ingredients
Fruit, Cheese
Recipe Type
Cakes & Baking, Dessert, Entertaining, Cheesecake
Special Info
Vegetarian
Level of Difficulty
Easy
