Lemon and Ginger Cheesecake

Lemon and Ginger Cheesecake


6 people made this

A simple but fabulous cheesecake recipe with a cream cheese and lemon filling and a sour cream and ginger topping.


Serves: 8 

  • Base
  • 250g plain sweet biscuits (eg Marie or Vanilla Wine)
  • 2 tablespoons ground ginger
  • 1/3 cup(60g) icing sugar
  • 150g melted butter
  • Filling
  • 600g cream cheese
  • 250g caster sugar
  • zest of 2 lemons
  • 3 tablespoons plain flour
  • 3 eggs
  • Topping
  • 1 cup (250g) sour cream
  • 100g grated ginger
  • 2 tablespoons caster sugar
  • lemon zest to garnish

Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

  1. Preheat the oven to 180 degrees C. For the base, put biscuits in a plastic bag, seal and roll with a rolling pin, ensure that they are all evenly crushed. In a bowl, add in the icing sugar and ground ginger, mix together.
  2. Melt the butter in a pan, add to the biscuit mix, stir.
  3. Press the biscuit mixture into the base of a 23cm springform cake tin. Bake in the oven at 180 degrees C for 10 minutes. Remove from oven and increase oven temp to 230 degrees C.
  4. Combine the cream cheese, caster sugar, lemon zest and flour in a large bowl. Beat at a medium speed until well blended and smooth. Add in the eggs, one at a time, mixing well after each addition. Pour the filling over the biscuit base.
  5. Bake in the oven at 230 degrees C for 10 minutes, then reduce to 120 C and continue baking for 50 minutes.
  6. Meanwhile make the topping. Combine sour cream, grated ginger and caster sugar together. Pour on top of the cake and continue baking for a further 20 minutes.
  7. With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Before serving, grate some lemon and sprinkle on top.

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