Lemon and Ginger Cheesecake

Recipe By : Debbie Grierson

Ingredients:

Base
200g Gingernut biscuits
100g Butter

Topping
250g firm cream cheese (Philadelphia cream cheese works really well)
3 to 4 pieces stem ginger, finely chopped
Juice of 4 lemons
Rind of 2 lemons
400g can of sweetened condensed milk

Method:

1. Preheat oven to 180C / 350F / Gas 4.


2. Make the base: Crush the biscuits finely. Melt the butter, add the crushed biscuits and mix. This can be done in a food processor. Press into flan dish. Cook in oven for 5 minutes. Leave to cool for 30 minutes.


3. Make the topping: Combine the cheese, chopped ginger, lemon juice and rind, and the condensed milk. Whisk until the mixture is slightly thickened (this can be done in a food processor). Place the mixture on top of the cooled biscuit base and freeze for 30 minutes before serving.

- - - - - - - - - - - - - - - - - - -

NOTES : This quantity fills a 9 inch flan dish and feeds 8.