Lemon and Ginger Cheesecake – a delicious recipe with ginger nuts, butter, lemon curd, cream cheese, caster sugar, lemon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 20-cm.
2
(8-in.)
3
springform tin.
4
Place on a round of foil about 10 cm.
5
larger than the diameter of the tin.
6
Press the foil up the sides to seal tightly.
7
Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the refrigerator.
8
Mix the cream cheese until smooth and add the sugar, lemon rind and oil or juice.
9
Beat in the eggs one at a time until blended thoroughly.
10
Spread the lemon curd over the base to form a smooth layer.
11
Pour the cheese mixture over the curd layer.
12
Bake in a bain marie for 1-1/2 hours at 170C / 335F until golden brown.
13
Leave to cool in the tin in the oven.
14
Once removed from the tin, chill in the refrigerator for 3-4 hours before serving.
1280
kcal
Calories
93
g
Fat
92
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 oz. crushed ginger nuts, 1 oz. butter, melted, 3 tbsp. lemon curd, 2 lb. cream cheese, and more.
Yes, Lemon and Ginger 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
