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Receta Lemon And Ginger Cheesecake
by Global Cookbook

Lemon And Ginger Cheesecake
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Ingredientes

  • 55 gm Crushed Ginger nuts, (2oz)
  • 25 gm Butter, melted (1oz)
  • 3 Tbsp. Lemon curd
  • 900 gm Cream cheese, (2lb)
  • 285 gm Caster sugar, (10z) Grated rind of 1 lemon
  • 1 tsp Lemon oil or possibly 2-3 tbsp fresh lemon juice
  • 4 x Large eggs

Direcciones

  1. Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm larger than the diameter of the tin. Press the foil up the sides to seal tightly.
  2. Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the fridge.
  3. Mix the cream cheese till smooth and add in the sugar, lemon rind and oil or possibly juice. Beat in the Large eggs one at a time till blended thoroughly. Spread the lemon curd over the base to create a smooth layer. Pour the cheese mix over the curd layer.
  4. Bake in a bain marie for 1 1/2 hrs at 170 C/335 F/gas mark 3 till golden. Leave to cold in the tin in the oven. Once removed from the tin refrigeratein the fridge for 3-4 hrs before serving.