Lemon & Ginger Cheesecake

5 ingredients
7 steps

Ingredients

  • 225 g crumbled gingernut biscuits
  • 100 g melted butter
  • 150 ml double cream
  • 2 lemons, juice and zest of, grated
  • 200 g sweetened condensed milk

Directions

  1. 1
    Mix biscuit crumbs with the butter and press into the base and sides of a 20cm flan tin. Chill until firm.
  2. 2
    Whip the cream until softly peaking.
  3. 3
    Stir in the lemon rind and juice.
  4. 4
    Fold in the condensed milk.
  5. 5
    Turn into the flan case and chill for several hours or overnight.
  6. 6
    Decorate centre with lemon zest if desired.
  7. 7
    Prep time does not include chill time.

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