Lemon and ginger cheesecake

Yield: 1 servings

Measure Ingredient
55 grams Crushed Ginger nuts; (2oz)
25 grams Butter; melted (1oz)
3 tablespoons Lemon curd
900 grams Cream cheese; (2lb)
285 grams Caster sugar; (10oz)
\N \N Grated rind of 1 lemon
1 teaspoon Lemon oil or 2-3 tbsp fresh lemon juice
4 \N Eggs

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.

Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the fridge.

Mix the cream cheese until smooth and add the sugar, lemon rind and oil or juice. Beat in the eggs one at a time until blended thoroughly. Spread the lemon curd over the base to form a smooth layer. Pour the cheese mixture over the curd layer.

Bake in a bain marie for 1½ hours at 170øC/335øF/gas mark 3 until golden brown. Leave to cool in the tin in the oven. Once removed from the tin chill in the fridge for 3-4 hours before serving.

Converted by MC_Buster.

Per serving: 3583 Calories (kcal); 352g Total Fat; (87% calories from fat); 90g Protein; 26g Carbohydrate; 1790mg Cholesterol; 3088mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 63 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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