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I often make very sweet baked goods, mainly fudges, which are great, I love them and I highly recommend you try some of those recipes too but every now and then, I want something a little more ‘refined’.
Which is why, when my friend suggested this lemon cheesecake with a ginger nut base, I jumped at the chance to make it! I love those flavours and I hadn’t considered putting them together so I was excited to see how it would come out.
It took me a couple of attempts to get it right for me, but I am really pleased with how it tastes!
I’m not sure how you gauge a success, but I am always glad when family ask for more and this one is a crowd pleaser, even for those not particularly fond of lemon and ginger, strangely!
Prep time: 30 mins
Cook time: 6 hours (preferably leave overnight)
Total time: 6 hours 30 mins
- 200g ginger nut biscuits
- 60g unsalted butter
- 600g full fat cream cheese
- 100g icing sugar
- 300ml double cream
- 4-5tbsp lemon juiceOptional
- yellow food colouring
- lemon zest
- 150ml double cream
- 2 tbsp icing sugar
- Large mixing bowl
- 20cm deep springform tin
- Parchment paperOptional
- Piping set
- Take 200g ginger nut biscuits and place in a zip lock bag before taking a rolling pin and smashing them into a fine crumb.I usually prefer to use this method as it reminds me of baking with family when I was younger but I am aware that with this method, you are always left with the odd chunk!
Alternatively, if you prefer less fuss, less chunks and often less mess, you can use a blender/food processor in short bursts to do this.
- Melt 60g unsalted butter before adding both broken biscuits and the melted butter to a bowl and mixing together.This will create a soft and crumbly base but if you want it to be a little firmer, try using around 70g unsalted butter instead.
- I like to add some parchment paper to the bottom of my cake tin before locking the top on and this is just to make it easier (and cleaner) to remove the cheesecake once it has set.Once you have added the parchment paper, pour your buttery biscuit mix into the centre of the tin and begin to spread it out evenly.
You want to use your hands, the back of a spoon or the bottom of a glass to gently do this.
- Place your biscuit base into the fridge to cool and set for approximately 1 hour.
- Next, add your 600g cream cheese and 100g icing sugar to a clean mixing bowl and begin to whisk.At this point, you are looking for a smooth consistency with no lumps.
It should only be a gentle medium whisk at this stage.
- Next, add your 300ml double cream and around 80ml (4-5 tbsp) lemon juice to the mix before whisking further.Now, I won’t judge, use what you have!
Whether you opt for lemon juice from a bottle, fresh lemon juice or lemon extract. They will all do the job.
Personally, I just add around this amount for a smoother and more understated flavour, if you would prefer it to be much richer then feel free to slowly add more.
It’s always easier to add than remove!
You are looking for a thicker consistency once the cream has been added.
You want this mix to be more firm and create soft peaks when the whisk is removed.
- Once you have the taste to your liking, add some yellow food colouring if you want that vibrant lemony look and then fold the colour into the mix to ensure that it is evenly distributed.Again, slowly but surely.
I usually add 2-3 tsp.
Of course, you don’t have to do this step. This is just an option!
- Add your cheesecake filling to your biscuit base and smooth with a spatula before placing in the fridge once again to cool and set.If you can, leave this to chill overnight but I would advise leaving this for 6 hours at a minimum!
- Once set, feel free to decorate as you wish!I chose to keep it simple but you may wish to pipe some whipped cream decorations or some lemon zest!
To make whipping cream, whisk 150ml double cream along with 2tbsp of icing sugar before piping on to the cheesecake.
Keep in a tin and eat within 3-4 days for best taste.
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