Cover recipe and little lemon tarts

Lemon and gingernut cheesecake

For an extra lemon hit, swirl a few dollops of lemon curd through the top of the cheesecake before baking. 

  • 20
  • 30
  • 90
  • 180
  • veggie
  • 250g gingernut biscuits
  • 60g unsalted butter
  • 1 kg cream cheese
  • 200g caster sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 4 eggs
  • 1 lemon, finely grated zest only

To serve

  • white chocolate curls
  • 1 lemon, zest only
  1. Line the base of a 24cm round non-stick spring-form cake tin with greaseproof paper. Place the biscuits in a plastic bag and break them up into fine crumbs using a rolling pin (this can also be done in a food processor).
  2. Melt the butter and stir into the crumbs then push the mix into the prepared tin and chill in the fridge for half an hour.
  3. Heat the oven to 180°C/160°C fan/Gas 4. Using a mixer, beat the cream cheese until soft. Add the sugar, vanilla and salt and continue to beat until smooth and creamy. Next beat in the eggs one at a time until incorporated. Finally stir in the lemon zest.
  4. Pour the batter into the cake tin and bake for 1-1½ hours. It’s ready when it has risen slightly and only has a very slight wobble in the middle. When it’s reached this point, turn the oven off and prop open the oven door slightly using a tea towel. Leave the cake to cool in the oven for an hour or so; cooling it gently will stop it from cracking or sinking.
  5. Transfer the cheesecake to the fridge for a couple of hours to chill completely. When ready to serve, garnish with chocolate curls and lemon zest.

GDAS: Per serving: calories 336 (17%), sugar 14g (16%), fat 28g (40%), saturates 17g (85%), salt 0.6g (10%) of your guideline daily amount

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