Lemon and Ginger Cheesecake

Serves 6-8.


  • 6oz ginger nut biscuits
  • 2oz butter
  • 1.25lbs cream cheese
  • 2 lemons
  • 2oz caster sugar


  • 10inch flan tray or cake dish with removable base
  • Food processor is handy for breaking up the biscuits


  1. Turn the biscuits into crumbs, either with a food processor or with
    a large rolling pin!
  2. Melt the butter on the hob & mix in the biscuit crumbs.
  3. Press the biscuit mixture into the dish and refrigerate for at least
    30 minutes.
  4. Grate the zest off the lemons, and juice them. Place the zest in
    boilng water for a few minutes, then drain.
  5. Beat the cream cheese, zest and sugar together; then gradually add
    the juice and beat until smooth.
  6. Pour and smooth the mixture over the top of the biscuit base, and
    refrigerate for at least 2 hours.
  7. Serve.