Photo: Toa Heftiba
Lemon and ginger cheesecake
12 ingredients
Serves 10
openrecipes
Very quick, simple and very tasty cheesecake. Leave overnight for perfection.
Estimated Nutrition (whole recipe, rough)
581
Calories
14g
Protein
42g
Fat
40g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the base
- 150g ginger biscuits
- 45g melted butter
- (for a deeper base use more biscuits and butter)
- For the cream mix
- 200g cream cheese (philadelphia)
- 397ml sweetened condensed milk
- 140ml double cream
- 3 lemons, grated rind and juice
- Topping (optional)
- Grated lemon rind
- Twisted lemon slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes