Lemon and ginger cheesecake recipe | Macmillan Coffee Morning
Zesty lemon cheesecake with crushed ginger biscuits. Mix the biscuits with the melted butter and press 40g-50g into the bases of each individual ring mold.
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Cooking tools:
- Cake ring
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Rolling pin
- Whisk
- Spoon
- Spatula
- Microplane
- Citrus press
- Refrigerator
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
Ingredients
- 225g Ginger biscuits - crushed
- 115g Unsalted butter - melted
- 300g Full fat soft cheese
- 250ml Double cream
- 2 Lemons - juice and zest
- 4 tbsps Ginger syrup
- 8 pieces Stem ginger
- Lemon zest
- Chopped ginger
- Icing Sugar
- Vegan alternative
- Gluten free alternative
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