Saturday, 25 June 2016

No bake lemon cheesecake with a ginger biscuit base

I am not the greatest fan of ginger, but I was highly recommended to try the combination of a lemon cheesecake with a ginger that is exactly what I did. I have to say, I was pleasantly surprised, because I am not a great fan of ginger biscuits - but this combination was indeed very yummy!

What I recommend when making this cheesecake though, is to use baking paper to line your tin - I usually use cling film which is normally fine, but this time it just wasnt strong enough to lift the cheesecake...but I did not let this get to me - I still enjoyed the cake out of the cake tin base lol, and eventually when enough slices have been cut I was able to transfer it. So tip to learn, use a baking sheet to line your base for this recipe :)

  • Skill level: Easy
  • Serves: 8-10 people
  • Preparation time: Altogether you need to keep it overnight
What you will need:

180g ginger biscuits
60g unsalted butter, melted
380g full fat cream cheese (such as philadelphia)
1 x 400g can condensed milk
Juice of four small lemons (around 130ml)
125ml double cream
Optional: lemon zest for decoration

How to make:

1) Crush your ginger biscuits, either by placing them in a zip lock bag and bashing them, or any other means you have to crush your biscuits

2) Add the melted butter to the crushed biscuits in a bowl, and mix well

3) Line a spring form cake tin with baking paper with the excess paper hanging out of the base of the cake (so put the paper on the base, then close your cake tin) - this is so when it comes to removing your cheesecake, it will be easy to pull it out using the excess paper

4) Press down the mixture to the base of the tin, and using the bottom of a glass cup, press down hard to ensure the base is uniform and well compressed. Place it in the fridge

5) In bowl, whisk together the cream cheese and condensed milk using an electric whisk - until well combined, add the lemons and whisk again

6) In a separate bowl, manually whisk the double cream until it becomes a cream consistency (don't over whisk it), then add it to your cream cheese mixture and mix together

7) Place into the cake tin over the biscuit base, and smoothen out the top. Cover it with foil and leave in the fridge overnight or until set (at least six hours)

8) Loosen the edges of the cake with a knife, then remove from the cake tin and take away the baking paper, decorate with lemon zest if you wish, then serve :)

If you love lemon-y things, you will really enjoy this cheesecake, especially with the taste of ginger that comes through with every mouthful. Enjoy :)


  1. Looks yummy ما شا الله

  2. This sounds like the ultimate dessert for my parents! Dad loves ginger and Mum loves lemons!

    1. Hehe so you will be pleasing them both! Sounds like a good plan! :)