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  • Recipes
  • Lemon and Gingernut Cheesecake

Lemon and Gingernut Cheesecake

Lemon and Gingernut Cheesecake

By Morrisons
Published on 28 March 2019
Making a lemon cheesecake is a surefire way to delight friends and family. For an extra lemon hit, swirl a few dollops of lemon curd through the top of the cheesecake before baking.
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Time and servings

2 hrsTotal time
20Servings
30 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 200 g of caster sugar
  • 250 g of gingernut biscuits
  • 1 tsp of vanilla extract
  • 60 g of unsalted butter
  • 0.5 tsp of salt
  • 4 eggs
  • 1 lemon, finely grated zest only
  • 1 kg of cream cheese

Method

  1. Step 1

    Line the base of a 24cm round non-stick spring-form cake tin with greaseproof paper. Place the biscuits in a plastic bag and break them up into fine crumbs using a rolling pin (this can also be done in a food processor).
  2. Step 2

    Melt the butter and stir into the crumbs then push the mix into the prepared tin and chill in the fridge for half an hour.
  3. Step 3

    Heat the oven to 180°C/160°C fan/Gas 4. Using a mixer, beat the cream cheese until soft. Add the sugar, vanilla and salt and continue to beat until smooth and creamy. Next beat in the eggs one at a time until incorporated. Finally stir in the lemon zest.
  4. Step 4

    Pour the batter into the cake tin and bake for 1-1½ hours. It’s ready when it has risen slightly and only has a very slight wobble in the middle. When it’s reached this point, turn the oven off and prop open the oven door slightly using a tea towel. Leave the cake to cool in the oven for an hour or so; cooling it gently will stop it from cracking or sinking.
  5. Step 5

    Transfer the cheesecake to the fridge for a couple of hours to chill completely. When ready to serve, garnish with chocolate curls and lemon zest.