Lemon and ginger cheesecakes
The zesty and zingy flavours of these lemon and ginger cheesecakes are sure to delight your tastebuds. Served in red wine glasses, they are perfect individual portions to make in advance and take the stress out of entertaining this summer.
Ingredients
Method
Ingredients
- 300g ginger biscuits
- 300ml cream
- 250g cream cheese, room temperature
- ¾ cup condensed milk
- 1 lemon
Method
- Pulse the ginger cookies in a food processor into a fine crumb. Divide evenly between six red wine glasses and smooth over the top with the back of a spoon.
- Pour the cream into a medium bowl and use an electric beater to whip to soft peaks.
- In a large bowl beat the cream cheese, condensed milk and lemon zest and juice together until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture with a spatula until just combined.
- Transfer the mixture into a piping bag fitted with a star tip nozzle and pipe on top of the ginger biscuit base.
- Place in the fridge for at least an hour or overnight. Serve and enjoy.
Top tip: For a fancy finishing touch, garnish your cheesecakes with lemon zest and sprigs of fresh mint.