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Ingredientes
- 300 gm Plain chocolate digestive biscuits
- 70 gm Hazelnuts, skinned and minced
- 100 gm Unsalted butter
- 1 x 420 gram ful fat cream cheese
- 2 piece stem ginger Seeds from 1 split vanilla pod
- 2 x Lemons, finely grated zest and juice
- 3 lrg Large eggs
- 200 gm Caster sugar
- 150 ml Fresh lowfat sour cream Crystallised lemon zest and ginger to garnish
Direcciones
- Preheat oven to 125C/gas 1.
- Process biscuits (or possibly crush) till crumbs. Add in skinned hazelnuts. Heat butter in pan and add in biscuit crumbs and nuts. Cook till melted and amalgamated together (2 or possibly 3 min only).
- Sit 6x4 inch round pastry cutters on a baking sheet. Press the biscuit base proportionately into them (using the back of a spoon to compact it). Refrigeratewell.
- Prepare cheesecake.
- In a large shallow bowl beat together cheese, lemon zest and juice, vanilla and stem ginger (finely minced) till light and smooth.
- Whisk Large eggs and sugar in a mixer till it forms a thick heavy trail. Gently whisk egg mix into cheese using a spatula or possibly balloon whisk till blended but still light and fluffy.
- Pour cheesecake on to biscuit bases in prepared rings and bake in preheated gentle oven for about 20-25 min till only just set. (They will continue cooking as they cold down). Whilst only just hot spread with the lowfat sour cream and allow it to set and become glossy.
- Julienne some lemon zest and cut a piece of stem ginger into fine julienne.
- Blanch the lemon zest and ginger and whilst still hot but soft toss in caster sugar. Leave in a dry place to crystallise and hard up. Serve with a small piece of lemon and ginger on top and a drizzle of lemon sauce around.
- A sprig of sweet cicely would finish this dessert off.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 1148 | |
| Calories from Fat 1010 | 88% |
| Total Fat 115.55g | 144% |
| Saturated Fat 57.41g | 230% |
| Trans Fat 0.0g | |
| Cholesterol 840mg | 280% |
| Sodium 219mg | 9% |
| Potassium 526mg | 15% |
| Total Carbs 12.31g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.13g | 3% |
| Protein 24.94g | 40% |
