Lemon and Gingernut Cheesecake
By MorrisonsMaking 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.Time and servings
Ingredients
8 total- 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
5 stepsStep 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).
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.
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.
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.
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.