Lemon & Ginger Cheesecake with Raspberry Sorbet - Destination Chesterfield | Destination Chesterfiel
Lemon and Ginger Cheesecake with Raspberry Sorbet taken for the cookbook, Mi Casa: Spanish-inspired recipes from the heart of Derbyshire.
Ingredients
- 750g ginger biscuits
- 175 melted butter
- 12 gelatine leaves, plus water to soak them in
- 15 egg yolks
- 250g caster sugar
- 2 vanilla pods
- Juice of 3 lemons
- 500g full fat cream cheese
- 1 litre double cream
- 20cm square cake tin
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