How to Prepare Award-winning Lemon And Ginger Cheesecake

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The ingredients needed to make Lemon And Ginger Cheesecake:

1. Get 150 grams Ginger Nut Biscuits
2. Get 50 grams Unsalted Butter, Melted
3. Prepare 300 grams Mascarpone Cheese
4. Prepare 150 grams Fromage Frais
5. Get 1 Lemon Juice And Zest
6. Take 2 large Eggs
7. Make ready 35 grams Caster Sugar
8. Prepare 1 tsp Vanilla Essence
9. Get 1 tbsp Lemon Curd

I wanted to try something different on a cold rainy day so, I was inspired to make a lemon and ginger cheesecake. A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. I made this little cake to celebrate a friend's birthday a while back, and I wanted to pair the beautiful, sweet tanginess of lemon with something other than the obvious (Not that I've got anything against the humble. This baked Lemon and Ginger Cheesecake is an ideal end to a dinner party.

Instructions to make Lemon And Ginger Cheesecake:

1. Crush the biscuits and mix with the melted butter. Line the bottom of the baking dish with the mixture, press it down and bake for 10 minutes on 150 C.
2. Remove the base from the oven, allow to cool. Spread the lemon curd thinly over the bottom of the base.
3. Add all other ingredients into a mixing bowl. Beat the mixture well. Transfer to the baking dish pouring on top of the biscuit base. Bake in the oven for 50-60 minutes at 160 C.
4. While still hot, grate some more lemon zest over the top as a garnish. Allow to fully cool before removing from the baking dish.

I made this little cake to celebrate a friend's birthday a while back, and I wanted to pair the beautiful, sweet tanginess of lemon with something other than the obvious (Not that I've got anything against the humble. This baked Lemon and Ginger Cheesecake is an ideal end to a dinner party. The base is made from oat biscuits, stem ginger and butter but you could change the oat biscuits for digestive biscuits if you prefer. Take the cheesecake out the the freezer and with a knife go around the sides making sure it's not sticking. Carefully take the cheesecake out of the tin and.

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