For anyone who thinks I’ve gone a bit odd, A Man has made a cheesecake for his Dad coming for Sunday lunch. It made me think of this video, which always makes me smile.
Ginger goes brilliantly with citrus flavours, so this particular buttery biscuit base uses ginger biscuits instead of the more usual digestives, and some finely chopped stem ginger in the creamy cheesy bit to give it more oomph 😉
Lemon and Ginger No-Bake Cheesecake
200g Ginger biscuits
200g Melted butter
550g cream cheese (he used 250g mascarpone and 300g soft cheese)
300ml double cream
Lemon zest and juice
Lime zest and juice
Stem ginger, finely chopped
- Bash the biscuits up into crumbs and mix in the melted butter. Press onto the base and sides of a springform cake tin and leave to set in the fridge.
- Whip the double cream until stiff. Gently fold in the cheeses and sugar, ginger, lemon and lime to taste. Try not to add to much juice as it will mean the topping doesn’t set properly.
- Leave to set in the fridge. Decorate with lemon and lime peel, if desired.