Name: No-bake ginger and lemon curd cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 16
Ingredients: 250 gram ginger biscuits, broken; 100 gram butter, melted; 500 gram cream cheese, softened; 1/2 cup caster sugar; 2 teaspoon lemon zest, grated; 250 gram sour cream; 3 teaspoon gelatine; 1/4 cup just-boiled water; Topping; 1 teaspoon gelatine; 2 tablespoon just-boiled water; 1 cup lemon curd; 2 tablespoon candied lemon zest; cream, ice cream and micro mint to serve (optional)

No-bake ginger and lemon curd cheesecake

Love lemon curd? This no-bake ginger and lemon curd cheesecake recipe is a must-try. Serve in generous slices at your next sweet occasion with cream or ice cream for a truly decadent treat

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Serves 16

Prep

30M

Cook

45M

Marinate

24H

Total

1H 15M

Ingredients

250 gram ginger biscuits, broken

100 gram butter, melted

500 gram cream cheese, softened

1/2 cup caster sugar

2 teaspoon lemon zest, grated

250 gram sour cream

3 teaspoon gelatine

1/4 cup just-boiled water

Topping

1 teaspoon gelatine

2 tablespoon just-boiled water

1 cup lemon curd

2 tablespoon candied lemon zest

cream, ice cream and micro mint to serve (optional)

Method

1.Lightly grease and line base and sides of a 22cm springform pan with baking paper.

2.In a food processor, pulse biscuits to fine crumbs. Pulse in butter. Press into base of pan and chill.

3.In a small bowl, using an electric mixer, beat cream cheese, sugar and zest together until smooth. Beat in sour cream.

4.Sprinkle first measure of gelatine over first measure of water in a jug and whisk vigorously with a fork to dissolve. Cool slightly. Beat into cream cheese mixture. Pour over base. Chill until set.

5.For the topping: In a small bowl, whisk gelatine with water. Cool slightly. Whisk into lemon curd. Spread over filling. Chill for 4 hours or overnight until set.

6.Scatter with candied zest. Sprinkle with micro mint and serve with cream or ice cream, if desired.

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