Ingredientes para Lemon Ginger Cheesecake
- Gingernut Biscuits
- 75g unsalted butter, melted
- Double Cream
- Lemons, Juice And Zest Of
- Sweetened Condensed Milk
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Cómo preparar Lemon Ginger Cheesecake
- Combine 150g digestive biscuits (or graham crackers), crushed, with 75g melted unsalted butter. Press firmly into the base and sides of a 20cm flan tin.
- Refrigerate for at least 30 minutes to allow the crust to set.
- In a large bowl, whip 300ml heavy cream using an electric mixer until soft peaks form.
- Add the zest and juice of 2 large lemons and 1 tablespoon grated fresh ginger to the whipped cream. Mix well.
- Gently fold in 397g can of sweetened condensed milk until just combined.
- Pour the cheesecake mixture into the prepared crust and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, garnish the center with fresh lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
111g
Fat
121g
Carbs
10g