No Bake Lemon and Ginger Cheesecake
Over a year ago
9,371 views
Ingredients
- 150g ginger biscuits - crushed
- 45g butter melted
- 200g cream cheese
- 397ml tin condensed milk (sweetened)
- 2 Lemons ..rind finely grated and juice
- 142ml double cream
Accompaniment
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Method
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1
Combine crushed biscuits and melted butter, press into loose bottomed tin (I used a 7 inch one because I wanted it 'deep dish' but you could use a slightly larger one). Pop in freezer for 5-10 mins to harden up or leave in fridge for 20 mins.
To make topping whisk together cream cheese and condensed milk util smooth. Add lemon zest and juice (i tend to add bit by bit and taste to make sure I get balance right). Add double cream, mix well. Spoon over the base and chill for 2 hours+
Thanks Val, I used full fat philly but the light stuff might also work...
Sounds lovely. What cream cheese would you recommend?