Lemon & Ginger Cheesecake

I have recently come to the realisation that I am sometimes a rubbish adult.  This blog, for example, which I started full of grand ideas of starting posting once a week and moving up to twice, or three times, has become a desert with tumbleweeds blowing across it. Also, I regularly forget to take off my makeup.

So I’m making a late November resolution to be better and more like an adult.

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However, to get it all out my system, I wanted to post this ode to the wonders of – backwards dinner. When I was younger as a special treat we were allowed to eat pudding before our main course. So to celebrate my sister coming to stay I made this Lemon and Ginger Cheesecake, and we ate it first!

Its very decadent, but the lemon and ginger cut through all the creaminess to make it possible to eat the whole thing in one sitting. (I told you I’m not a very good adult.) The curd on top would be incredible, so if you can’y be bothered to make the full cheesecake, just make the curd and eat it on toast, stirred through yogurt and/or from a spoon.

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Lemon & Ginger Cheesecake 

Base

200g gingernut biscuits

120g unsalted butter

few cracks of salt (approx half a tsp)

Filling

400g cream cheese

300ml double cream

zest and juice of 2 lemons

Lemon & Ginger Curd topping

4 rgg yolks

90g caster sugar

40g butter

2 lemons, zest and juice

Juice of large thumb-sized piece of ginger (grate and press through sieve/tea strainer to extract juice)

1. Crush biscuits in a plastic bag with a rolling pin.

2. Meanwhile, melt butter over low heat. Add in biscuit crumbs and stir until well coasted. Press into spring form cake tin. Pop in fridge to set.

3. Make the filling. Whip cream until thickened. In a separate bowl combine cream cheese, zest and juice. Add into cream and whip until thick enough to hold its shape.

4. Spread on top of biscuit base. Cover and put in fridge to set.

5. Make Curd. Put ingredients in Pyrex bowl over a pan of simmering water (don’t let the bowl touch the surface of the water) and stir for 10-15 mins until thickened. The curd should coat the back of a wooden spoon and leave a clear space when you run your finger through it.

6. Strain the curd through a sieve to remove any stray bits of ginger peel or lemon pulp. Leave to cool.

7. Spread curd over top of set cheesecake. Let it come to room temperature before eating for best flavour.

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