Recipe Index

Ingredients

• 3½oz butter, melted, plus extra for greasing
• 9¾oz gingernut biscuits
• 1lb 6oz full-fat cream cheese (or soft cheese)
• 5oz icing sugar, sifted
• 3 lemons, zest and juice (about 2¾fl oz)
• 5fl oz double cream
• 2¾oz lemon curd

Method

1. Grease a 9 to 9 in loose-bottomed or springform cake tin and line it with baking paper.
2. Blitz the gingernut biscuits to crumbs in a food processor, or seal them in a sturdy plastic bag and bash them to crumbs with a rolling pin.
3. Mix the crumbs thoroughly with the melted butter until every crumb is coated, tip them into the prepared tin and press them into a firm, even layer over the base with the bottom of a glass or jar, then chill the base in the fridge for 1 hour.
4. Beat the cream cheese, sifted icing sugar and the zest from 2 of the lemons in a large bowl with an electric whisk until the filling mixture is smooth.
5. Reserve 2 teaspoons of the lemon juice, add the rest of the juice to the cream cheese mixture, pour in the double cream and keep beating until the filling thickens.
6. Spoon the filling into the tin, spread it evenly over the biscuit base and smooth its top with the back of a spatula, then chill the cheesecake overnight in the fridge to set.
7. Remove the set cheesecake from its tin, peel off the baking paper and transfer it to a serving plate, then loosen the lemon curd in a bowl with just enough of the reserved lemon juice to make it runny, drizzle it over the top and decorate the cheesecake with the remaining lemon zest.

Prep: 12 h · Cook: PT0H0M0S

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data