Dessert Recipes > Lemon and Ginger Cheesecake

This recipe is part of the January 2007 Recipes Menu

Starter - Vegetable Samosas
Main Course - Braised Beef with Chestnuts and Celery
Dessert - Lemon and Ginger Cheesecake

How to make lemon and ginger cheesecake:
A zingy, zesty cheesecake to finish off the meal.


3 tablespoons butter melted
1 heaped tablespoon soft unrefined brown sugar
3 tablespoons biscuits, crushed
8 heaped tablespoons low fat curd cheese
2 eggs, separated
1 tablespoon soft brown sugar, unrefined
8 tablespoons fromage frais
gelatine (amount according to instructions on packet - measure total amount of filling)
3 tablespoons hot water
juice half a lemon
finely grated rind 1 lemon
3 pieces of preserved ginger, rinsed in warm water and chopped
4 tablespoons double cream
fine matchstick strips lemon peel or twists of lemon for decoration
(see measure conversions for more information)


- Lightly grease a loose bottomed cake tin.
- Mix the melted butter with the soft brown sugar and the crushed biscuits.
- Press the biscuit crumb mixture evenly and firmly over the base of the tin.
- Chill the biscuit base for at least one hour in the fridge.
- Beat the curd cheese with egg yolks, lemon rind and sugar.
- Stir in the fromage frais.
- Dissolve the gelatine in the water, and add this to the cheese mixture, stirring thoroughly, to incorporate evenly.
- Stir in the lemon juice and put the cheese mixture to one side, until it is on the point of setting.
- Whisk the egg whites, until they are stiff, but not dry and fold lightly, but thoroughly into the cheese mixture together with the chopped stem ginger.
- Spoon the mixture into the prepared flan dish, smoothing the surface level.
- Chill the cheesecake for 3 - 4 hours, until the filling has set completely.
- Swirl the double cream over the top of the cheesecake, and decorate with the strips of lemon peel or lemon twists.

N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).