Photo: Toa Heftiba
Lemon and Ginger cheesecake
8 ingredients
Serves 6
openrecipes
A wonderful refreshing weekend treat. Truly beautiful. If you aren't fond of ginger use a light ginger biscuit, it just helps the sweetness. I have ginger haters in the family and they loved it. No left overs!
Estimated Nutrition (whole recipe, rough)
333
Calories
4g
Protein
24g
Fat
27g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 Digestive biscuits
- 50g Of All butter ginger biscuits (25g for decoration)
- 90g Melted butter (plus extra for greaceing and maybe to taste)
- For The Filling:
- 3 Whole lemons
- 284ml Double cream
- 400g Full fat Philadelphia
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