These zesty individual lemon and ginger cheesecakes are a great dessert that everyone loves. These pots also work well as a frozen dessert, simply cover well with clingfilm and place in the freezer to set.

Prep time 15 mins | Chill time 4 hours | Makes 2

Ingredients

For the base:
6 gingernut biscuits, crushed
50g unsalted butter melted, plus a little more for greasing

For the cheesecake:
150ml double cream
100g cream cheese
3tsbp good quality lemon curd
1tsp syrup from a jar of stem ginger

To decorate:
Lemon zest
1 gingernut biscuit, crumbled

Method

  • Grease 2 small ramekins with a little butter. Place the melted butter and crushed biscuits in a bowl and combine. Tightly pack into the base of the greased ramekins. Place in the fridge to chill whilst you make the topping
  • Whisk together the double cream and cream cheese until they reach soft peaks
  • Fold through the lemon curd and ginger syrup
  • Spoon on top of the prepared biscuit bases. Place in the fridge for at least 4 hours to set
  • To serve, top with lemon curd and crumbled biscuit

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