Is everyone else as obsessed with cheese as I am? No? Just me? …. Alrighty then.
Here is an amazingly simple recipe for a lemon ginger cheesecake. I love cheese so much that even my favourite dessert has cheese in it. I’m planning to make myself a cheesecake for my birthday next month. Cheese is just kinda special to me. Also, this is one of the best flavour combinations of all time, in my opinion. Lemon and ginger. So fresh, so zingy, so unbelievably difficult to wait overnight for it to chill!!! A cheesecake is one of the best recipes for lazy bakers, or those with little time – all you do is bung it all in a bowl and bake! Plus, it seems really fancy, because it strays away from the traditional flour-based cake recipe.
This recipe yields enough for one 8″ cheesecake, because I have a small counter-top oven and a small, 8″ tin that fit inside it. Cheesecakes are generally very forgiving, and even though their appearance can vary drastically (cracked tops, weird uneven browning, bubbles or sunken tops…) they usually TASTE pretty good regardless. For me, the taste is way more important, so I don’t sweat the cheesecake beauty pageant stuff.
Onto the recipe:
250g Cream cheese (1 tub/block of phily)
100g Sour cream (you can make regular cream sour by adding 1tbsp lemon juice and letting it sit for 10 minutes)
100g Sugar (I used raw sugar)
Juice and zest of 1/2 lemon (go for more if you like!)
200g Gingernut biscuits
50g melted butter
Prepare the tin: grease and line the base and sides with grease-proof paper, this helps you easily remove your cake later on. I add an extra layer of butter on top of the paper as well.
Preheat the oven to 200* C and boil about 1 litre of water, to be used later.
For the filling, cream together the cream cheese and sour cream (mmm cream..). You can go ahead and use a blender or whisk, food processor.. I just used a fork!
Add in the egg and beat until it has a pretty smooth consistency. Add in the sugar and continue to beat until the sugar is pretty much dissolved. To finish, add as much lemon as you feel is right. I used the juice and zest of 1/2 a lemon, but go wild!
For the base, crumb the biscuits either in a blender, or old-school in a ziploc bag using a heavy-bottomed object (mug/rolling pin/pestle/etc). I opted for the ziploc bag method… Beware that this loud banging may make you seem really angry and stressed to standers by in your kitchen! As for me, I quite enjoy pulverising the biccies….
Then, add the crumbs to the melted butter, mix and press into the prepared base of your cheesecake tin. Press into the base and sides. Pour on the cheesecake filling, jiggling the tin side to side to distribute. Give the tin a few gentle bangs on the kitchen counter to get all the air bubbles out of the mixture.
Place a large roasting tray into the oven (large enough to fit your cheesecake tin inside) place your cheesecake tin into the roasting tray, and pour the boiling water into the roasting tray.**** NB!! If you have used a springform tin, you will want to wrap the outside of it with aluminium foil first so the water doesn’t seep in.
Bake at 200*C for 15 minutes, then at 150* C for 20 minutes. Allow to cool in the oven for about 30 minutes to an hour with the door open. Transfer to the fridge and cool overnight!
YUM. I will update with more photos tomorrow! 🙂
Peace and Light