Ginger and Lemon Cheesecake Recipe

Name: Ginger and Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-1/2 oz. plain chocolate digestive biscuits; 2-1/2 oz. hazelnuts, skinned and chopped; 3-1/2 oz. unsalted butter; 1 container (15 oz.) full fat cream cheese; 2 pieces stem ginger, 1 finely chopped; 1 1 split vanilla pod, seeds from; 2 lemons, finely grated zest and juice; 3 lg. eggs; 7 oz. caster sugar; 2/3 cup fresh sour cream; Crystallised lemon zest and ginger to garnish

Servings: persons

10-1/2 oz. plain chocolate digestive biscuits
2-1/2 oz. hazelnuts, skinned and chopped
3-1/2 oz. unsalted butter
1 container (15 oz.) full fat cream cheese
2 pieces stem ginger, 1 finely chopped
1 1 split vanilla pod, seeds from
2 lemons, finely grated zest and juice
3 lg. eggs
7 oz. caster sugar
2/3 cup fresh sour cream
Crystallised lemon zest and ginger to garnish

1
Preheat oven to 125C.
2
Process biscuits (or crush) until crumbs.
3
Add skinned hazelnuts.
4
Melt butter in pan and add biscuit crumbs and nuts.
5
Cook until melted and amalgamated together (2 or 3 minutes only).
6
Sit 6x4 inch round pastry cutters on a baking sheet.
7
Press the biscuit base evenly into them, using the back of a spoon to compact it.
8
Chill well.
9
Prepare cheesecake.
10
In a large shallow bowl beat together cheese, lemon zest and juice, vanilla and stem ginger until light and smooth.
11
Whisk eggs and sugar in a mixer until it forms a thick heavy trail.
12
Gently whisk egg mixture into cheese using a spatula or balloon whisk until blended but still light and fluffy.
13
Pour cheesecake onto biscuit bases in prepared rings and bake in preheated gentle oven for about 20-25 minutes until only just set.
14
(They will continue cooking as they cool down).
15
Whilst only just warm, spread with the sour cream and allow it to set and become glossy.
16
Julienne some lemon zest and cut a piece of stem ginger into fine julienne.
17
Blanch the lemon zest and ginger and whilst still warm but soft toss in caster sugar.
18
Leave in a dry place to crystallise and firm up.
19
Serve with a small piece of lemon and ginger on top and a drizzle of lemon sauce around.
20
A sprig of sweet cicely would finish this dessert off.

2491

kcal

Calories

162

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10-1/2 oz. plain chocolate digestive biscuits, 2-1/2 oz. hazelnuts, skinned and chopped, 3-1/2 oz. unsalted butter, 1 container (15 oz.) full fat cream cheese, and more.

Yes, Ginger and Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger and Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions